If you’re looking to impress your family and friends with a stunning centerpiece that bursts with flavor and festive charm, this Cranberry Hazelnut Turkey Wellington Recipe is exactly what you need. Imagine tender turkey breast enveloped in golden, flaky puff pastry, layered with a beautifully balanced stuffing of tart cranberries, crunchy hazelnuts, fresh thyme, and savory breadcrumbs—all coming together to create a dish that is as delicious as it is elegant. This recipe transforms simple ingredients into a glorious feast that will have everyone asking for seconds, making it perfect for holiday dinners or any special occasion.
Ingredients You’ll Need
Each ingredient in this Cranberry Hazelnut Turkey Wellington Recipe plays a crucial role in building flavor, texture, and that irresistible holiday appeal. From the buttery puff pastry to the zing of fresh cranberries and the crunch of hazelnuts, every component works in harmony to elevate this dish.
- Frozen puff pastry sheets: These form the golden, flaky crust that encases the turkey and stuffing perfectly.
- Turkey breast (1 ½ to 2 lbs): The star protein, which turns juicy and tender after baking.
- Olive oil (1 tbsp): Adds a subtle richness and helps sauté the aromatics.
- Butter (2 tbsp): Boosts flavor and helps brown the stuffing ingredients beautifully.
- Garlic cloves (2, minced): Provides a fragrant, savory base note.
- Chopped onion (¼ cup): Adds sweetness and depth to the stuffing.
- Chopped hazelnuts (½ cup): Brings a delightful crunch and nutty flavor contrast.
- Dry breadcrumbs (2 cups): Acts as a binder for the stuffing and adds texture.
- Turkey or chicken stock: Just enough to moisten the stuffing and bind it gently.
- Fresh thyme (1 ½ tbsp, chopped): Provides a fresh herbal aroma that complements the turkey.
- Salt and pepper: Essential seasonings to balance and enhance flavors.
- Fresh or frozen cranberries (½ cup): Adds tartness and beautiful color pops inside the Wellington.
- Egg (1) + water (2 tbsp) for egg wash: Creates that glossy, golden finish on the puff pastry.
How to Make Cranberry Hazelnut Turkey Wellington Recipe
Step 1: Prepare the Stuffing
Start by heating olive oil and butter in a skillet over medium heat. This combination not only enriches the stuffing but also ensures a perfect base for sautéing your aromatics.
Step 2: Sauté Garlic and Onions
Add the minced garlic and chopped onions to the skillet. Sauté for about 1 to 2 minutes until they soften and start releasing their wonderful fragrance, setting the flavor foundation for the stuffing.
Step 3: Toast the Breadcrumbs
Next, stir in the breadcrumbs, cooking them until they turn a light golden brown. This step brings a toasty depth to the stuffing and ensures a crunchy texture that contrasts perfectly with the tender turkey.
Step 4: Mix in Hazelnuts, Thyme, Cranberries, and Seasoning
Add chopped hazelnuts, fresh thyme, and cranberries along with salt and pepper to taste. Stir everything together; this colorful medley creates a vibrant, festive stuffing with complex layers of flavor.
Step 5: Bind the Stuffing
Slowly incorporate turkey or chicken stock, just enough to moisten and bind the stuffing ingredients without making it soggy. Remove the skillet from heat and let the stuffing cool to make handling easier for assembly.
Step 6: Assemble the Wellington
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lay one sheet of puff pastry flat on the baking sheet, then position the turkey breast lengthwise along the center. Brush the edges of the pastry with the egg wash to help seal the Wellington later.
Step 7: Add the Stuffing and Wrap
Spread the cooled stuffing evenly over the turkey breast, ensuring good coverage but no spillage. Place the second puff pastry sheet over the top. Trim the edges into a neat oval shape, reserving the trimmings for fun decorations.
Step 8: Seal and Decorate
Pinch and fold the edges together tightly to seal the filling inside. Then roll the bottom edges over the top, pressing firmly all around to lock in the goodness. Brush the entire surface with egg wash for that irresistible golden finish. Use the reserved pastry to cut seasonal shapes, like leaves, and carefully attach them on top. Brush decorations with egg wash as well for a uniform glow.
Step 9: Chill and Vent
Cut four slits on the top of the Wellington to allow steam to escape, helping keep the pastry crisp. Chill the whole assembled Wellington in the refrigerator for 20 minutes to firm up the pastry before baking.
Step 10: Bake to Perfection
Bake the Wellington at 400°F (200°C) for 15 to 20 minutes until the pastry turns golden and crispy. Then lower the oven temperature to 350°F (175°C) and continue baking for another 35 to 45 minutes or until the turkey’s internal temperature reaches 170°F (77°C). Let the Wellington rest for 10 minutes after baking to lock in all those lovely juices.
How to Serve Cranberry Hazelnut Turkey Wellington Recipe
Garnishes
Fresh herbs like thyme sprigs or a sprinkle of finely chopped parsley add a lovely green contrast to the warm golden pastry. A light dusting of powdered sugar around the plate can mimic a snowy theme if you’re serving this during the holidays. Cranberries scattered around the dish also reinforce the festive vibe while providing a tart pop.
Side Dishes
This Wellington pairs wonderfully with roasted root vegetables such as carrots and parsnips, which bring a natural sweetness and earthy flavor. Creamy mashed potatoes or a smooth parsnip purée soak up all those delicious juices. For something green, consider simple sautéed green beans or a fresh arugula salad tossed in lemon vinaigrette to add brightness and balance.
Creative Ways to Present
Slice the Wellington into thick rounds to showcase the colorful layers inside—the crispy puff pastry, vibrant stuffing, and succulent turkey. Serve slices on rustic wooden boards for a charming, family-style presentation or plate individually with a drizzle of pan gravy around the edges for a more formal feel. You could also accompany each slice with a dollop of cranberry sauce to echo the flavors inside the dish.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Hazelnut Turkey Wellington keeps well covered in the refrigerator for up to 3 days. Store it wrapped tightly in aluminum foil or an airtight container to preserve the crispness of the pastry for as long as possible.
Freezing
If you want to make this Cranberry Hazelnut Turkey Wellington Recipe ahead of time, assemble the unbaked Wellington and freeze it before baking. Wrap it carefully with plastic wrap and then aluminum foil. When ready to bake, thaw it overnight in the refrigerator and proceed with the egg wash and baking instructions as usual.
Reheating
To reheat, place leftover slices in a preheated oven at 350°F (175°C) for 10 to 15 minutes to warm through and crisp up the pastry again. Avoid microwaving if possible, as this can make the crust soggy and take away from the Wellington’s delicate texture.
FAQs
Can I use turkey thighs instead of turkey breast?
Turkey breast is ideal for this Wellington because it’s lean and cooks evenly, but you can try using boneless, skinless turkey thighs if you prefer a richer flavor. Just be sure to adjust cooking time and slice carefully to fit inside the pastry.
What can I substitute if I don’t have hazelnuts?
Walnuts or pecans make great substitutes for hazelnuts as they also provide a satisfying crunch and nutty flavor. Just chop them roughly and toast lightly to maximize their taste.
Can I prepare the stuffing a day ahead?
Absolutely! Preparing the stuffing the day before allows the flavors to meld beautifully. Just keep it covered in the refrigerator and bring it back to room temperature before assembling the Wellington.
Is it necessary to chill the assembled Wellington before baking?
Yes, chilling the assembled Wellington helps relax the puff pastry, which prevents it from shrinking during baking and helps maintain the shape. It also firms up the shape, making it easier to cut decorative designs.
How do I know when the turkey inside is fully cooked?
The safest way is to use a meat thermometer. The internal temperature should reach 170°F (77°C) for perfectly cooked turkey that’s juicy and safe to eat. Insert the thermometer into the thickest part of the turkey through the pastry carefully.
Final Thoughts
This Cranberry Hazelnut Turkey Wellington Recipe is a celebration on a plate that brings warmth, color, and incredible flavor to your table. Whether it’s for a holiday feast or a special family dinner, it’s sure to wow everyone with its impressive presentation and delicious combination of ingredients. I can’t wait for you to make this showstopper and enjoy those happy “mmm” moments as you slice into its golden crust and discover the vibrant filling inside!
Print
Cranberry Hazelnut Turkey Wellington Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This elegant Cranberry Hazelnut Turkey Wellington combines tender turkey breast with a flavorful stuffing of hazelnuts, cranberries, and fresh herbs, all wrapped in golden, flaky puff pastry. Perfect for festive occasions or a sophisticated dinner, this recipe delivers a delightful balance of savory and sweet with a beautiful presentation.
Ingredients
For the Wellington
- 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)
For the 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, to bind)
- 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 until melted and hot.
- Sauté Garlic and Onions: Add minced garlic and chopped onions to the skillet and cook for 1–2 minutes until softened and fragrant.
- Toast Breadcrumbs: Stir in the dry breadcrumbs and cook for 3-4 minutes, stirring occasionally, until they are lightly browned.
- Add Flavorings: Mix in the chopped hazelnuts, fresh thyme, cranberries, salt, and pepper to the breadcrumb mixture, stirring well to combine all ingredients evenly.
- Bind the Stuffing: Gradually add turkey or chicken stock, just enough to moisten and bind the stuffing together, then remove from heat and set aside to cool.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place Puff Pastry Sheet: Lay one sheet of thawed puff pastry on the prepared baking sheet.
- Position Turkey: Place the uncooked turkey breast along the center line of the pastry sheet.
- Apply Egg Wash: Brush the edges of the puff pastry with the egg wash made from egg and water.
- Spread Stuffing: Evenly spread the prepared stuffing over the top of the turkey breast.
- Wrap With Second Puff Pastry Sheet: Cover the turkey and stuffing with the second sheet of puff pastry. Trim excess edges to form a neat oval shape, saving any trimmings for decoration.
- Seal the Pastry Edges: Pinch the edges together to seal completely. Fold the bottom pastry edges over the top and press firmly all around to ensure a tight seal.
- Decorate and Brush: Brush the entire surface of the wrapped Wellington with egg wash.
- Create Decorative Shapes: Use the reserved pastry trimmings to cut out shapes like leaves. Score vein details with a knife, attach these decorations on top of the Wellington, and brush them with egg wash.
- Vent the Wellington: Cut four half-inch slits on top of the pastry to allow steam to escape during baking.
- Chill: Refrigerate the assembled Wellington for 20 minutes to firm up the pastry.
- Bake at High Heat: Bake at 400°F (200°C) for 15–20 minutes to develop a golden, crisp crust.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 35–45 minutes, or until the internal temperature of the turkey reaches 170°F (77°C).
- Rest and Serve: Remove the Wellington from the oven and let it rest for 10 minutes before slicing and serving to allow juices to redistribute.
Notes
- Make sure the turkey is fully thawed before cooking and use a meat thermometer to ensure proper internal temperature for food safety.
- Feel free to substitute hazelnuts with walnuts or pecans if desired.
- The cranberry adds a nice tartness and a pop of color; fresh or frozen cranberries both work well.
- Chilling the wrapped Wellington before baking helps maintain the shape and creates a flakier crust.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
