1. Put all chutney ingredients (above puff) in a 2 qt pot and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes. Let cool.

2. Thaw puff pastry according to directions and Preheat oven to 450

3. Combine the turkey, 2 of the eggs, the stock, marsala, and butter until just combined

4. Roll out the puff pastry on a floured surface until it is 12 inches square. Cover a baking sheet with parchment paper and place the pastry on top

5. Form the turkey mixture into a log and position it down the center of the pastry.

6. Make an indentation down the length of the turkey and place the celery and chutney along the indentation. Cover the indentation with meat to make a log again.

7. Wrap the puff pastry around the turkey, neatly folding the ends and top together, rolling or tucking the edges together and pinching to seal any gaps. Make it as round as possible - like a log.

8. Combine the remaining egg with 1 tbsp of water and stir well until completely mixed. Brush the full with the egg wash being careful to brush every bit of the exposed pastry.

9. Bake for 10 minutes at 450 then reduce the heat to 375 and continue to bake for 30 to 45 minutes longer until the pastry has risen and is a toasty, golden color and the turkey has reached 165degrees.

10. Remove roll from baking sheet and let rest for 10 minutes

11. Slice and serve with extra chutney