Holiday Turkey Wellington
They would like a nice roast for the holidays and the turkey is too big. Why not try something new, tasty and beautiful, and at the same time be a decoration of your holiday table. This version of the famous Beef Wellington recipe, in this case turkey breast instead of beef fillet, will delight even the most picky.
Preparation steps
- Make the stuffing first, as it must be cooled before being placed on the meat. Put the oil and butter in a cheese pan and as soon as it melts add the mushrooms, thyme, salt and pepper. Simmer until the liquid evaporates, then pour in the wine. Cook, stirring, until the wine is reduced by half.
- Add onion and celery to the mushrooms, then simmer until they soften for 3-4 minutes. Remove from the heat, take the sprigs of thyme and mix in the cranberries, crumbs and sage. Let everything cool.
- While the stuffing is cooling, remove the bones and skin from the meat, and salt and pepper it. Arrange the prosciutto on a flat surface so that they overlap. Place the meat in the middle of the prosciutto and fold the prosciutto over the meat on both sides.
- Roll out the puff pastry to be a little more than twice as big as the meat. On the shorter side, cut a strip 3 cm wide that will be for decorating. Divide the rest of the dough into two parts, one smaller and one slightly larger. Place the meat in the middle of a small piece of dough.
- Coat the prepared meat, but only with chilled stuffing on the top.
- Beat the egg and coat the entire edge of the dough with the meat. Cover the dough with the other half of the dough and lightly squeeze the edges, which you will press lightly with a fork. From the rest of the dough, cut two thin strips, leaves and circles for decorations. Coat the whole dough with egg and place the decorations at will. once again coat everything with egg.
- Transfer the prepared meat to a baking sheet lined with baking paper and bake in a preheated oven at 190 degrees for about 15 minutes. Reduce the temperature to 175 degrees and bake for another 75 minutes. In the middle of baking, coat the dough once more with beaten egg, if it gets too much color, cover with foil.
- Transfer the baked Wellington to a serving plate and garnish with sage twigs and cranberries. Leave the meat to stand for about 10 minutes before cutting. I served it with baked potatoes and red wine sauce for which you can find the recipe here.
