Roast Turkey and Cranberry Wellington

May 08, 2023May 8, 20230 4
Mouthwatering Roast Turkey and Cranberry Wellington recipe for your holiday meal
in Main

Prep

60 min

Cook

55 min

Ready In

115 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 turkey breast , skinned
2 -3 tablespoons cooking oil
16 -20 slices streaky bacon ( thin slices )
450 g puff pastry
4 tablespoons flour , for dusting
1 egg , beaten
2 onions , finely chopped
2 tablespoons butter
350 g turkey breast , trimmings ( saved from breast )
225 g pork sausage , skinned
2 eggs
150 g dried cranberries , chopped
150 g unsweetened chestnut puree
100 g fresh white breadcrumbs
25 g butter
50 g shallots or 50 g onions , sliced
1 tablespoon honey
1 tablespoon red wine vinegar
400 ml red wine
300 ml water ( made with 1/8 stock cube ) or 300 ml chicken stock ( made with 1/8 stock cube )
1 teaspoon flour

Nutrision Information

Servings Per Recipe
8
Calories
803
Sugar
22g
Fat
59g
Roast Turkey and Cranberry Wellington is a festive recipe that combines all the flavors of a holiday meal in one show-stopping dish. The tender turkey breast is wrapped in a savory mixture of sausage, bacon, and chestnut puree before being enveloped in a puff pastry crust. The result is a deliciously savory and slightly sweet dish that is perfect for serving at a special occasion like Thanksgiving or Christmas. This recipe takes some time to prepare, but the final result is well worth the effort. Serve the Wellington with a side of mashed potatoes, vegetables, and gravy for a complete meal.

Instructions

1.Preheat the oven to 425°F (220°C).
2.Heat the cooking oil in a frying pan over medium-high heat. Add the turkey breast and sear on all sides until browned, about 5-7 minutes.
3.Lay out the slices of bacon on a sheet of plastic wrap, slightly overlapping, to create a rectangle.
4.Place the turkey breast on the bacon rectangle.
5.In a bowl, mix together the onions and butter. Saute the turkey trimmings in this mixture until golden brown, then crumble into pieces.
6.In a separate bowl, combine the sausage, eggs, cranberries, chestnut puree, breadcrumbs, and cooked turkey pieces. Mix well.
7.Spread the sausage mixture over the turkey breast.
8.Use the plastic wrap to wrap the bacon and sausage-coated turkey breast into a cylinder shape.
9.Remove the plastic wrap and transfer the turkey cylinder onto a lightly floured sheet of puff pastry.
10.Fold the pastry over the turkey, pressing the edges to seal.
11.Brush with egg wash, then cut slits on top of the pastry to allow steam to escape.
12.Bake for 25 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the pastry is golden brown and the turkey is cooked through.
13.Let rest for 10 minutes before slicing and serving.

PROS

This Roast Turkey and Cranberry Wellington is a show-stopping centerpiece for any holiday meal.
The combination of savory turkey, sausage, and bacon with sweet and tart cranberries and chestnut puree is simply delicious.

It looks impressive but is actually quite easy to make with a little patience.

This dish can feed a large crowd and can be made ahead of time.

CONS

This dish is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

It requires several steps and takes some time to prepare.

HEALTH & BENEFITS

Turkey is a lean source of protein that is also rich in vitamins and minerals such as niacin, selenium, and vitamin B6.
Cranberries are a good source of antioxidants and have been associated with reducing the risk of urinary tract infections and improving gut health.
Chestnut puree is high in fiber and micronutrients such as vitamin C and potassium.

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