Ok, the pièce de résistance for my pre-Christmas dinner the Turkey Wellington! I wanted to serve something that was traditional, so Turkey, but I didn’t want to do a whole turkey because that’s for Christmas dinner at my parents’. I also wanted something really show offy! Now, this dish is complicated. But none of the steps are, in and of themselves, complicated. It’s just a matter of following the process through a step at a time. Now, to break this down I even stopped to take photos, my camera loves flour, really!
Serves about 8 I’d say. Or 4 with plenty of leftovers (makes a cracking sandwich!)
~1.6kg Turkey breast (freezer section in Tescos!) defrosted
~900g streaky bacon, rindless (3 packs of Tesco value rind on streaky bacon for me)
500g puff pastry
1 egg, beaten
For the stuffing:
2 onions, finely chopped
knob of butter
350g minced turkey
250g sausages, skinned (just use your favourites, Coop Lincolnshire for me!)
2 eggs, beaten
150g dried cranberries
150g unsweetened chestnut puree
100g fresh white breadcrumbs
– First take your turkey breast and remove the skin and any gross bits. (Yes, I’m 5).
– Then trim the breast to make it more of a cylinder.
– Tie the breast with string. (I sort of followed this video but fudged the first bit coz I didn’t follow.)
Trim and tie your turkey breast.
– Heat a few tablespoons of oil in a very large frying pan.
– Season the breast then place in the pan and brown evenly on all sides.
– Set aside to cool.
Pan fry the breast until golden brown.
– Now for the stuffing!
– Melt a knob of butter in a frying pan.
– Add the onions and cook til soft. Leave to cool.
– Mix the minced turkey and sausage meat in a large mixing bowl and mix thoroughly. Easiest with your hands, use a spoon if you’re squeamish!
– Add the eggs and mix until thick and smooth.
– Mix in the onion, cranberries, chestnut puree and breadcrumbs and seasoning and mix until everything is evenly distributed.
– Set aside.
– Roll out your pastry on a floured surface until it is about 45cmx45cm. Size it up so it will wrap around your turkey.
– Place your bacon over the pastry, laying it so there are no gaps, leaving a few centimeters at the edges. Keep back about 5 rashers.
Cover the pastry in bacon.- Spread the stuffing over the bacon, reserving a few heaped spoonfulls. Spread the stuffing over the bacon.
– Place the turkey in the centre of the pastry, topside down.
Place the Turkey in the centre topside down.
– Spread the remaining stuffing on top of the turkey.
– Gently pick up the bacon and fold it over the turkey. Do this a bit at a time, pressing it to hold it in place.
– Use the remaining 5 bacon rashers to cover the gap.
Wrap it in bacon.
– Fold one long side of the pastry up and over the top.
– Brush the edge with egg.
– Fold the second edge up and press to seal the two edges together.
– Now brush the sides with egg and fold up, press to seal.
Fold up the pastry.
– Next, carefully roll/lift it onto a greased baking tray.
– Use the egg to stick any decorations you want to the top.
Flip onto tray and decorate!
– Set aside until you want to cook it.
– Preheat the oven to Gas mark 6/200C.
– Brush with egg and pop it in the oven for 1 hour 25 minutes. Unfortunately there’s no way to check it for doneness so if you happen to cut into it and it looks a little pink, bung it back in the oven.
– After the 1 hour 25 minutes take it out of the oven and leave it to rest for 20 minutes.
– Use two large fish slices to carefully lift it onto a carving board.
– Slice and serve.
Serve with as many trimmings as you wish!