Clare Smyth's Turkey Wellington
Switch up your Christmas meal with this amazing Turkey Wellington from Clare Smyth. It is packed with amazing flavours and looks sensational on the plate!
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 www.jamesmartinchef.co.uk.
Cooking tools:
- Rolling pin
- Chef's knife
- Pot
- Nonstick skillet
- Whisk
- Mixing bowl
- Plastic wrap
- Pastry brush
- Paper towel
- Parchment paper
- Baking sheet
- Oven
- Stove
- Refrigerator
- Colander
- Measuring spoon
- Spoon
- Cutting board
- Plate
Ingredients
- 1kg turkey breast
- 20 rashers of streaky smoked bacon
- 250g sausage meat
- 50g dried cranberries
- 50g pistachios
- 100g diced cooked chestnuts
- 60g diced pancetta
- 125g cooked onions
- 1 pinch ground nutmeg
- 1 pinch ground clove
- 1 pinch ground mace
- 20g sage
- Salt and pepper to season
- 2 sheets of puff pastry (35cm x 40 cm)
- 2 eggs
- 1 jar cranberry sauce
- 300g
- Brussels sprouts (removing the root and separating individual leaves)
- 1 bunch picked water cress
- 200ml turkey gravy
- 1kg water
- 100g salt
- 10g rosemary
- 6g thyme
- 1g bay leaves
- 6g garlic
- 2g black peppercorn
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