Go Back

Cranberry Hazelnut Turkey Wellington

This golden turkey wellington is a great alternative for holiday cooking when serving just a few people. So impressive and so easy using frozen puff pastry.
Print Recipe Pin Recipe

Ingredients
  

  • 2 12-inch x 12-inch sheets frozen puff pastry, thawed
  • 1-½ to 2-pounds turkey breast, uncooked
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • ¼ cup onion, chopped
  • ½ cup hazelnuts, chopped
  • 2 cups dry bread crumbs made from fresh white bread
  • Few tbsp. turkey or chicken stock
  • 1-½ tbsp. dry fresh thyme, chopped
  • Salt and pepper, to taste
  • ½ cup fresh or frozen cranberries
  • 1 egg plus 2 tbsp. water, beaten together for an egg wash

Instructions
 

  • In a medium skillet, begin by sautéing the garlic and onions in the olive oil and butter for a minute or two.
  • Add the bread crumbs; toss until they begin to brown slightly.
  • Add the hazelnuts, thyme, cranberries, salt and pepper.
  • Add only enough turkey stock to make the stuffing hold together.
  • Place the first pastry sheet on a parchment lined cookie sheet.
  • Place the turkey breast along the center line of the pastry sheet.
  • Brush the edges of the pastry with the egg wash.
  • Place the stuffing on top of the turkey.
  • Place the second pastry sheet over the turkey and stuffing,
  • Trim the edges to form an oval shape; save the trimmings in the refrigerator.
  • Bring the edges of the dough together by pinching them to seal.
  • Roll the dough from the bottom layer over the top layer and press down all the way around the perimeter of the pastry; this creates a tighter seal.
  • Brush the egg wash over the entire surface of the pastry.
  • Decorate with additional pastry leaf shapes, if desired, by cutting leaf shapes out of the trimmed pastry and score leaf veining into them with the tip of a sharp knife.
  • Cut four 1/2-inch slots in the top of the pastry to let steam escape.
  • Chill for 20 minutes or longer in the refrigerator before baking; this helps the pastry to puff.
  • Pre-heat oven to 400°F.
  • Remove from the refrigerator; place in the pre-heated oven and bake for about 15 to 20 minutes; reduce the heat to 350°F.
  • Contiune to cook about 35 to 45 minutes longer; use a meat thermometer to make sure that the center has reached at least 170°F to ensure the turkey is completely cooked.
  • Remove from the oven; let rest for 10 minutes before cutting into individual servings.