Cranberry Hazelnut Turkey Wellington. This golden turkey wellington is a great alternative for Holiday cooking when serving just a few people. So impressive & so easy using frozen puff pastry.
Cranberry Hazelnut Turkey Wellington
Here’s a terrific festive entertaining idea for any day during the Holidays. I’ve heard from several readers who don’t want or need to have all those turkey leftovers and are looking for an alternative to a traditional stuffed turkey.
This is an ideal solution, especially for couples, small families or for dinner party entertaining. It’s like Christmas baked into a beautiful puff pastry crust, which makes a stunningly gorgeous presentation when you bring it to the table to carve.
I do serve this with gravy made from previously prepared turkey stock but if you like, it’s also delicious with my recipe for Perfect Onion Gravy.
As a bonus recipe with this delicious dish, I came up with a delicious festive twist on a classic turkey accompaniment with this Citrus Fig Cranberry Sauce. You’ll love the difference the addition of these traditional festive flavours makes to this easy to make sauce.
Cranberry Hazelnut Turkey Wellington
This turkey recipe is also the latest in our web video cooking series with CBC Newfoundland and Labrador. During December we have been featuring turkey recipes in the series to help promote the annual turkey drive to benefit local food banks during the holiday season.
Please visit the CBC website for more information on how you too can help in this worthwhile charitable effort.
For video instructions, please click this link to be taken to my CBC web series video.
Like this Cranberry Hazelnut Turkey Wellington recipe?
You’ll find hundreds of other great ideas in our Slow Cooked Sundays Category and even more in our Chicken Recipes Category.
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If you liked this recipe, be sure to check out our Shortcut Puff Pastry
Shortcut Puff Pastry. A 15 minute shortcut method to make a puff pastry that many would not be able to distinguish from the version that takes all day to make.
- 2 sheets (12 x 12 inches) frozen puff pastry, thawed
- 1 1/2 to 2 pounds uncooked turkey breast
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves minced garlic
- 1/4 cup chopped onion
- 1/2 cup chopped hazelnuts
- 2 cups dry bread crumbs
- few tbsp turkey or chicken stock
- 1 1/2 tbsp dry chopped fresh thyme
- salt and pepper to season
- 1/2 cup fresh or frozen cranberries
- 1 egg + 2 tbsp water beaten together for an egg wash
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Begin by sautéing the garlic and onions in the olive oil and butter for a minute or two.
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Add the bread crumbs and toss until they begin to brown slightly. Add the hazelnuts, thyme cranberries salt and pepper. Add only enough turkey stock to make the stuffing hold together.
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Place the first pastry sheet on a parchment lined cookie sheet. Place the turkey breast along the center line of the pastry sheet. Brush the edges of the pastry with the egg wash.
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Place the stuffing on top of the turkey. Place the second pastry sheet over the turkey and stuffing, Trim the edges to form an oval shape. Save the trimmings in the fridge.
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Bring the edges of the dough together by pinching them together to seal. Roll the dough from the bottom layer over the top layer and press down all the way around the perimeter of the pastry. This creates a tighter seal.
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Brush the egg wash over the entire surface of the pastry. Decorate with additional pastry leaf shapes if desired. Just cut leaf shapes out of the trimmed pastry and score leaf veining into them with the tip of a sharp knife. Cut four 1/2 inch slots in the top of the pastry to let steam escape. Chill for 20 minutes or longer in the fridge before baking. This helps the pastry to puff.
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Bake at 400 degrees F for about 15-20 minutes then reduce the heat to 350 degrees F. Use a meat thermometer to make sure that the center has reached at least 170 degrees F to be sure the turkey is completely cooked, about 35-45 minutes longer. Let rest for 10 minutes before cutting into individual servings.
A Holiday turkey alternative to cooking a whole bird, especially when you are serving just a few.
Hi Barry. This looks delicious! It said 20 min. in fridge, or longer. I’m wondering how far ahead this could be made. Would a longer fridge time change the cooking time?
If I have a larger turkey breast, should I precook it before wrapping in pastry? I’m afraid a longer cooktime will burn the pastry. Mine is 4-5 lbs
That is quite large. Precooking is probably best.
This is similar to Paul Hollywood’s “Boxing Day Pie” which is made with hot water crust pastry — a pastry I find too heavy for my taste. I really like this recipe with frozen puff pastry; I would use my leftover cooked turkey, cranberry sauce, stuffing and even a bit of gravy wrapped up in the puff crust … What a way to make leftovers disappear in a very elegant way!
Paul does love a pie! We do exactly what you’re talking about too but and call them turkey turnovers. I usually serve the cranberry sauce on the side because I can be too wet inside the pastry. The gravy is enough to contend with there.
That’s it! Found your recipe on the website and this is *exactly* what I plan to do with my leftovers this Boxing Day! Thanks for pointing me in the right direction!
http://www.rockrecipes.com/leftover-turkey-turnovers/
wow, its totally a different and unique recipe. It’s looks really nice.It’s little hard to me but then also I will surely try.
I have this last night and it was great. my only concern was that the bottom crust was a little wet or under cooked. is there anything I con do to fix that?
It may well be the baking pan material. Make sure the rack is low enough in the oven as well.
thanks for the help. I used the parchment paper and on a cookie sheet. would a heavier cookie sheet be better?
Do you use a boneless turkey breast? Skin on?
Skin off, but yes.
Looks impressive, would like to give this try. I assume you use fine dry bread crumbs. I was wondering about using panko bread crumbs. Would it be too bulky in the recipe?