Turkey Wellington Recipe | olivemagazine

Ingredients

• 1.5kg skinless turkey breast
• a large bunch flat-leaf parsley roughly chopped
• 3 cloves garlic crushed, plus ½ a bulb, cloves bashed
• 1 lemon zested
• 150g soft white breadcrumbs
• 75g dried cranberries
• 2 tbsp olive oil plus extra for drizzling
• 1 thickly sliced onions ½ finely chopped
• 500g chestnut mushrooms finely chopped
• 2 tbsp caramelised red onion chutney
• 1 tbsp English mustard
• 12 slices parma ham
• 2 x 500g blocks puff pastry
• 1 egg beaten
• 6 sprigs thyme leaves stripped
• cranberry sauce to serve
• 2 tbsp plain flour plus more for dusting
• 1 tbsp (optional) olive oil
• a large glass white wine
• 750ml chicken or turkey stock
• 1-2 tbsp redcurrant jelly