Turkey Wellington with Peppercorn Gravy
Turkey Wellington with Peppercorn Gravy Nothing says Seasons Greetings like this succulent turkey breast in a savoury cranberry and turkey stuffing, enclosed in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ontarioturkey.ca.
Cooking tools:
- Instant-read thermometer
- Pastry brush
- Rolling pin
- Spatula
- Chef's knife
- Cutting board
- Pot
- Skillet
- Mixing bowl
- Dish
- Fork
- Spoon
- Baking sheet
- Parchment paper
- Aluminum foil
- Airtight container
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- 3 ½ lb boneless, skinless turkey breast
- 2 Tbsp olive oil
- 2 packets puff pastry dough chilled (16 oz each)
- 6-8 strips turkey bacon
- 1/2 cup (125 mL) duck fat or canola oil
- 2/3 cup (160 mL) all-purpose flour
- 1/2 cup (125 mL) roast chicken or turkey drippings
- 4 cups (1 L) chicken stock, heated
- 1 bay leaf
- 1/2 tsp (2 mL) ground thyme
- 1–2 tsp (5–10 mL) tri-color peppercorns
- Salt to taste
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