Sunday Scoff | Turkey Wellington
Cranberry Hazelnut Turkey Wellington
Barry Parsons of Rock Recipes says this recipe is a great holiday turkey alternative – for just a few people – or as an easy but impressive dish to prepare in advance for a dinner party.
All this month, Sunday Scoff has been featuring turkey recipes, in alignment with CBC Newfoundland and Labrador's annual Turkey Drive. Please take the time to drop off a turkey at a location near you!
Prep time: 30 minutes
Cook time: 40-60 minutes
Total time: about 1 hour 30 minutes
Yield: 4 servings
Begin by sautéing the garlic and onions in the olive oil and butter for a minute or two. Add the bread crumbs and toss until they begin to brown slightly. Add only enough turkey stock to make the stuffing hold together.
Place the first pastry sheet on a parchment lined cookie sheet. Place the turkey breast along the centre line of the pastry sheet. Brush the edges of the pastry with the egg wash.
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.
Bring the edges of the dough together and pinch 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.
Brush the egg wash over the entire surface of the pastry. Decorate with additional pastry leaf shapes if desired. Just cut the 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 them escape.
Chill for 20 minutes or longer in the fridge before baking — this helps the pastry to puff.
Bake at 400 degrees F for about 15-20 minutes, then reduce heat to 350 degrees F. Use a meat thermometer to make sure that the centre 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.