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.
