If you’re craving a stunning centerpiece for your next special meal, the Cranberry Hazelnut Turkey Wellington Recipe is an absolute showstopper you must try. Combining tender turkey breast with a crunchy, fragrant hazelnut and cranberry stuffing all wrapped in golden, buttery puff pastry, this dish hits every note of savory, sweet, and festive. It’s a perfect blend of textures and flavors that feels both elegant and comforting—an impressive recipe that’s easier to make than it looks!
Ingredients You’ll Need
Each ingredient in this Cranberry Hazelnut Turkey Wellington Recipe plays an essential role in making the dish truly memorable. From the crisp puff pastry to the bright cranberries and nutty hazelnuts, every component adds a touch of magic in taste, texture, or visual appeal.
- Frozen puff pastry: Perfect for creating the crisp, flaky outer shell that wraps the turkey beautifully.
- Uncooked turkey breast: The star protein that stays moist and tender when wrapped in pastry.
- Olive oil and butter: Together they create a rich base to sauté the aromatics and enhance flavor.
- Garlic and chopped onion: They build the savory foundation for the hazelnut stuffing.
- Chopped hazelnuts: Add a delightful crunch and earthy nuttiness to the stuffing.
- Dry breadcrumbs: Help bind the stuffing while keeping it light and crumbly.
- Turkey or chicken stock: Just enough to moisten the stuffing and bring all the flavors together.
- Fresh thyme: Offers an herbal brightness that complements the rich turkey and nuts.
- Salt and pepper: Essential seasoning to balance and enhance every ingredient.
- Fresh or frozen cranberries: Burst of tart sweetness that lifts the whole dish.
- Egg and water for egg wash: Creates a glossy, golden finish on the puff pastry for picture-perfect results.
How to Make Cranberry Hazelnut Turkey Wellington Recipe
Step 1: Prepare the Stuffing
Start by warming olive oil and butter in a skillet over medium heat to create a flavorful base. Add minced garlic and chopped onions, sautéing them until soft and fragrant, just about 1 to 2 minutes. Then stir in the breadcrumbs, toasting them until lightly browned which adds a subtle nutty depth. Next, fold in the chopped hazelnuts, fresh thyme, cranberries, and a pinch of salt and pepper to taste. Slowly pour in just enough turkey or chicken stock to make the mixture hold together nicely, then take it off the heat and let it cool. This filling is where the magic begins—it’s fragrant, crunchy, and perfectly balanced.
Step 2: Assemble the Wellington
Preheat your oven to 400°F (200°C), and prepare a baking sheet by lining it with parchment paper to prevent sticking. On that sheet, lay down one sheet of thawed puff pastry. Center the turkey breast lengthwise on the pastry, then brush the exposed edges of pastry with your egg wash – this helps seal the puff pastry layers perfectly later. Spread your cooled hazelnut and cranberry stuffing evenly over the turkey breast, ensuring every bite will have a taste of that wonderful mixture.
Step 3: Wrap the Turkey
Take the second sheet of puff pastry and lay it gently over the turkey topped with stuffing. Trim the edges to form a neat oval shape and save those trimmed pieces for later decoration. Pinch the edges together, folding and rolling the bottom pastry edges up and over the top to seal everything tightly. Press all around so the filling stays secure while baking—this step locks in those juices so the turkey stays tender and moist.
Step 4: Decorate and Chill
Brush the entire surface of the wrapped Wellington with egg wash to guarantee a rich, golden glow after baking. Use the pastry scraps to cut out decorative shapes like leaves, and with a sharp knife, score delicate veins into the decorations before attaching them to the pastry with more egg wash. Don’t forget to cut four small slits on top of the Wellington for escaping steam—this keeps the pastry flaky instead of soggy. Chill the whole assembly in the refrigerator for about 20 minutes to help it set before baking.
Step 5: Bake the Wellington
Pop the Wellington in the oven at 400°F (200°C) and bake for 15 to 20 minutes until the puff pastry starts turning golden and crisp. Then lower the temperature to 350°F (175°C) and continue baking for another 35 to 45 minutes until the turkey’s internal temperature hits 170°F (77°C). This two-stage process ensures a crisp crust while cooking the turkey just right. When done, remove from the oven and let it rest for 10 minutes to allow flavors to settle and juices redistribute before slicing.
How to Serve Cranberry Hazelnut Turkey Wellington Recipe
Garnishes
To highlight the festive character of this Cranberry Hazelnut Turkey Wellington Recipe, consider garnishing with fresh thyme sprigs or a scattering of whole cranberries. A light dusting of powdered sugar on the cranberries can mimic a snowy effect. These touches not only look inviting but add a slight aromatic lift to each slice.
Side Dishes
This Wellington pairs beautifully with winter veggies like roasted Brussels sprouts or glazed carrots. A creamy mashed potato or thyme-infused wild rice pilaf creates a comforting, hearty balance. For a fresh contrast, a simple arugula salad dressed with lemon vinaigrette brings brightness to the plate, cutting through the richness of the pastry and stuffing.
Creative Ways to Present
Presentation can elevate this recipe from delicious to unforgettable. Try slicing the Wellington into thick, elegant medallions and fanning them out on a warmed platter. Serve with a drizzle of cranberry reduction sauce or pan gravy for extra indulgence. You might also arrange slices atop rustic wooden boards with fresh herbs and nuts to create a cozy, shareable feast vibe that’s perfect for holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Any leftover Cranberry Hazelnut Turkey Wellington Recipe can be stored covered in the refrigerator for up to 3 days. Slice before storing to make reheating easier and prevent sogginess. Make sure to use an airtight container to keep the pastry as crisp as possible.
Freezing
If you want to prepare this dish well in advance, you can freeze the fully assembled, unbaked Wellington. Wrap it tightly in plastic wrap and then foil to avoid freezer burn, and freeze for up to 2 months. Thaw it in the fridge overnight before baking as directed for best results.
Reheating
To enjoy leftovers with that fresh-baked crispness, reheat in a 350°F (175°C) oven for about 15 minutes or until warmed through. Avoid microwaving, which can make the pastry soggy and lose that delightful crunch you worked hard to achieve.
FAQs
Can I use ground turkey instead of a whole turkey breast?
While ground turkey might seem convenient, it won’t provide the same juicy texture as a whole breast wrapped in pastry. For best results, stick to the recipe’s whole turkey breast for that classic Wellington appeal.
Are fresh cranberries necessary, or can I use frozen?
Frozen cranberries work just as well as fresh and are a great year-round option. Just be sure to thaw and drain any excess moisture to prevent soggy stuffing.
Can I make the stuffing ahead of time?
Absolutely! The stuffing can be prepared a day in advance and stored covered in the refrigerator. Just make sure it’s cooled completely before assembling the Wellington to keep the pastry from getting soggy.
How do I know when the Wellington is done?
The best way is to use a meat thermometer to check the internal temperature of the turkey. When it reaches 170°F (77°C), it’s perfectly cooked and safe to eat.
What if I don’t have hazelnuts—can I substitute another nut?
Yes, walnuts or pecans can be substituted without losing too much of that lovely crunch and nutty flavor. Just chop them roughly and toast lightly for the best taste.
Final Thoughts
This Cranberry Hazelnut Turkey Wellington Recipe is one of those dishes that transforms a meal into something unforgettable. It’s festive, flavorful, and filled with textures that delight the senses from the first bite to the last crumb. Give it a try for your next celebration or anytime you want to impress—your friends and family will thank you, and so will your taste buds!
Print
Cranberry Hazelnut Turkey Wellington Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Cranberry Hazelnut Turkey Wellington is a festive and flavorful centerpiece perfect for holiday dinners. Tender turkey breast is wrapped in flaky puff pastry with a savory cranberry and hazelnut breadcrumb stuffing, enhanced by fresh thyme, garlic, and onions. Baked to a golden crisp, this elegant dish combines savory and tangy flavors with a delightful crunch, making it an impressive and delicious meal for special occasions.
Ingredients
Puff Pastry and Turkey
- 2 sheets frozen puff pastry (12 x 12 inches), thawed
- 1 ½ to 2 lbs uncooked turkey breast
- 1 egg + 2 tbsp water (for egg wash)
Stuffing
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- ¼ cup onion, chopped
- ½ cup hazelnuts, chopped
- 2 cups dry breadcrumbs
- Turkey or chicken stock (a few tablespoons)
- 1 ½ tbsp fresh thyme, chopped
- Salt and pepper to taste
- ½ cup fresh or frozen cranberries
Instructions
- Prepare the Stuffing: Heat olive oil and butter in a skillet over medium heat. Add minced garlic and chopped onions, sautéing for 1–2 minutes until they soften and become fragrant.
- Cook Breadcrumbs: Stir in the dry breadcrumbs and cook them until they are lightly browned, about 3-4 minutes, stirring occasionally to prevent burning.
- Add Remaining Stuffing Ingredients: Mix in the chopped hazelnuts, fresh thyme, cranberries, salt, and pepper. Combine thoroughly to distribute the flavors evenly.
- Bind the Stuffing: Gradually add turkey or chicken stock, just enough to bind the stuffing mixture together without making it wet. Remove from heat and allow to cool.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Place Puff Pastry: Lay one sheet of thawed puff pastry onto the prepared baking sheet, smoothing it out gently.
- Position Turkey: Place the uncooked turkey breast along the center of the puff pastry sheet, lengthwise.
- Apply Egg Wash: Brush the edges of the puff pastry around the turkey breast with the egg wash to help seal the pastry later.
- Spread Stuffing: Evenly spread the cooled stuffing over the top of the turkey breast, covering it well while keeping within the pastry edges.
- Wrap the Turkey: Lay the second sheet of puff pastry over the turkey and stuffing. Trim the edges neatly to form an oval shape, reserving the trimmings for decoration.
- Seal the Pastry: Pinch the edges of the pastry sheets together to seal tightly, then fold the bottom pastry edges over the top and press firmly all around to ensure a secure seal.
- Decorate and Apply Egg Wash: Brush the entire surface of the Wellington with egg wash. Use the reserved trimmings to cut out decorative shapes such as leaves, score veins using a knife, attach them to the Wellington, and brush these decorations with egg wash as well.
- Cut Steam Vents: Cut four evenly spaced ½-inch slits on the top of the pastry to allow steam to escape while baking.
- Chill the Wellington: Place the assembled Wellington in the refrigerator for 20 minutes to firm up the pastry and help maintain the shape during baking.
- Bake at High Temperature: Bake the Wellington at 400°F (200°C) for 15–20 minutes until the puff pastry turns golden and crisp on the outside.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and continue baking for an additional 35–45 minutes, or until the internal temperature of the turkey reaches 170°F (77°C) for safe consumption.
- Rest Before Serving: Remove the Wellington from the oven and let it rest for 10 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Ensure the turkey breast is fully thawed and patted dry before assembling to avoid soggy pastry.
- The stuffing can be customized by adding other nuts or dried fruits if desired.
- Use an instant-read thermometer to check the turkey’s internal temperature for perfect doneness.
- Chilling the Wellington before baking helps maintain a neat shape and flaky pastry texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and are excellent when reheated gently in the oven.
