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.)
– 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.
– 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.
– 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.
– 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.
– Use the egg to stick any decorations you want to the top.
– 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.
7 responses to “Turkey Wellington”
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found this recipe and tried it as an alternative to boring roast turkey – it was amazing – thank you very much, will use this again very soon !!
Glad you enjoyed it!
Love the detailed recipe on your site and am using it for the first time this Christmas. Can I prepare it the day before and bake on Christmas Day. It would save me a lot of time.
Absolutely! Just make sure you bring it up to room temperature before cooking or you might find it doesn’t cook all the way through if cooking from chilled.
I love this recipe, it was so tasty! Might have to revisit it this Christmas myself!
Hi, would this recipe! be alright to prepare on Christmas Eve to serve for Boxing Day lunch.
If you wrap it well (the pastry could get a little ‘fridgey’ otherwise) and keep it in the fridge it should be ok. Make sure the turkey cools completely before encasing it and make sure all of the ingredients are cold. Then on Boxing Day make sure you bring it up to room temperature before cooking it, or add on about 15 minutes of cooking time.