Description
This Cranberry Hazelnut Turkey Wellington is a stunning holiday centerpiece that’s perfect for serving a small gathering. A juicy turkey breast is wrapped in flaky puff pastry, complemented by a flavorful cranberry, hazelnut, and thyme stuffing. It’s easy to prepare and sure to impress your guests!
Ingredients
Scale
For the Turkey Wellington:
- 2 sheets frozen puff pastry (12 x 12 inches), thawed
- 1 ½ to 2 lbs uncooked turkey breast
- 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
- 1 egg + 2 tbsp water (for egg wash)
Instructions
- Prepare the Stuffing:
- Heat olive oil and butter in a skillet over medium heat.
- Add garlic and onions, sautéing for 1–2 minutes until softened.
- Stir in breadcrumbs and cook until lightly browned, about 3-4 minutes.
- Add hazelnuts, thyme, cranberries, salt, and pepper. Stir to combine.
- Gradually mix in turkey or chicken stock, just enough to bind the stuffing together. Remove from heat and set aside to cool.
- Assemble the Wellington:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place one sheet of puff pastry on the prepared baking sheet.
- Position the turkey breast along the center line of the pastry. Brush the edges of the pastry with egg wash.
- Spread the stuffing evenly over the top of the turkey breast.
- Wrap the Turkey:
- Lay the second sheet of puff pastry over the turkey and stuffing. Trim the edges to form an oval shape, reserving the trimmings for decoration.
- Pinch the edges to seal, then roll the bottom pastry edges over the top to create a tight seal. Press firmly all around to ensure the pastry is sealed.
- Decorate and Chill:
- Brush the entire surface of the Wellington with egg wash.
- Use the reserved pastry trimmings to cut decorative shapes (such as leaves) and score veins with a knife. Attach the decorations to the Wellington and brush them with egg wash.
- Cut four ½-inch slits in the top of the Wellington for steam to escape.
- Chill the assembled Wellington in the refrigerator for 20 minutes.
- Bake the Wellington:
- Bake the Wellington at 400°F (200°C) for 15–20 minutes to get the pastry golden and crisp.
- Reduce 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).
- Once baked, remove the Wellington from the oven and let it rest for 10 minutes before slicing and serving.
Notes
- Storage: Store leftover Wellington in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Make Ahead: You can assemble the Wellington up to 12 hours ahead of time and refrigerate it. Bake it just before serving.
- Alternative Fillings: If you don’t have hazelnuts, you can substitute with walnuts, pecans, or even cashews.
- Vegan Option: Use plant-based puff pastry, vegan butter, and substitute the turkey with a vegan roast or seitan for a plant-based version of this dish.
- Gluten-Free Option: Use gluten-free breadcrumbs and puff pastry for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 60–70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of the recipe)
- Calories: 550 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 8 g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg