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
Scale
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.
