Turkey Wellington
For Christmas each year I like to have several proteins. It gives the guests some choice and I don’t have to worry too much about likes and dislikes. The main reason though is so that we have leftovers for days!!! After Christmas is over I’m done with cooking for a while.😂😂 Turkey Wellington is a great recipe to add some Turkey to the menu without committing to cooking a whole turkey.
This is the perfect turkey recipe for serving a small group. It uses a 1kg turkey breast and this is the one I used.
The stuffing in this recipe is delicious and works really well with the turkey. Turkey can sometimes be a little dry but not when its cooked this way. It was super moist and delicious.
Turkey Wellington
Ingredients
- 3 sheets frozen puff pastry
- 1 kg turkey breast (uncooked) (2 pounds)
- 2 tbsp butter
- 1/4 cup finely chopped red onion
- 1/2 cup roasted hazelnuts (skin removed) finely chopped
- 2 cups Panko crumbs Other breadcrumbs are fine if you cant get Panko
- 1/2 cup chicken stock
- 1 tbsp fresh thyme
- 1/2 cup dried cranberries
- 1 egg whisked with 1 tbsp milk
Instructions
- Preheat oven to 200°C (400°F)
- Fry onions in the butter over low heat until softened.
- Add the hazelnuts and cranberries and cook for a minute.
- Add the thyme and breadcrumbs and fry off for a minute. Add the stock and mix until the stuffing holds together. If it doesn't hold together add more chicken stock of a little water.
- Place sheet of pastry on a tray lined with baking paper.
- The turkey breast is then placed in the centre of the pastry, top with the stuffing and push down firmly. Try and fit all of the stuffing all over the turkey.
- Brush some of the egg wash around the edge of the turkey and attach the second piece of pastry on top. Crimp the edges so the turkey is well sealed.
- With the third sheet of pastry cut some shapes out using cookie cutters to decorate the top of the turkey. I did mistletoe for the top of mine using leaf cutters and rolled balls of pastry. Slice two notches in the top of the pastry with a sharp knife.
- Brush the whole thing with egg wash.
- Bake at 200C for 20 minutes.
- Reduce heat to 170°C (350°F) for 45 minutes.
As well as Turkey Wellington I have another small serve turkey recipe which is just as nice as this one. It is
served in the shape of a wreath. You will not regret giving this one a go!
