Turkey Wellington Recipe
Wrapped in homemade stuffing, parma ham, an earthy mushroom mix and golden puff pastry, this turkey wellington (with rich gravy) is so worth the effort
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.olivemagazine.com.
Cooking tools:
- Oven
- Cutting board
- Chef's knife
- Parchment paper
- Rolling pin
- Food processor
- Baking sheet
- Aluminum foil
- Toothpick
- Instant-read thermometer
- Nonstick skillet
- Paper towel
- Mixing bowl
- Fork
- Pastry brush
- Bread knife
- Saucepan
- Fine-mesh sieve
- Stove
- Measuring spoon
- Measuring cup
- Kitchen scale
- Microplane
- Whisk
- Spoon
- Wooden spoon
- Ladle
- Plate
- Serving platter
- Cranberry sauce
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
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