Description
Cranberry Hazelnut Turkey Wellington is an elegant and flavorful main course perfect for holiday dinners and special occasions. This recipe features a juicy turkey breast tenderloin wrapped in flaky puff pastry, complemented by a savory mixture of sautéed mushrooms, dried cranberries, toasted hazelnuts, and fresh thyme. Finished with a golden egg wash, this dish offers a beautiful presentation and a delightful blend of textures and tastes.
Ingredients
Scale
Turkey Wellington
- 1 turkey breast tenderloin (about 1 1/2 pounds)
- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 small shallot, finely diced
- 1 cup mushrooms, finely chopped
- 1/3 cup dried cranberries, chopped
- 1/3 cup toasted hazelnuts, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons Dijon mustard
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and prepare turkey: Preheat the oven to 400°F. Pat the turkey tenderloin dry with paper towels, then season evenly with salt and black pepper to enhance flavor.
- Sear the turkey: Heat olive oil in a skillet over medium-high heat. Sear the turkey tenderloin on all sides for 2 to 3 minutes per side until it develops a light brown crust. Remove from the skillet and allow it to cool slightly, preparing it for wrapping.
- Sauté shallot and mushrooms: In the same skillet, melt the unsalted butter. Add the finely diced shallot and chopped mushrooms, cooking for 4 to 5 minutes until most moisture evaporates and they become tender.
- Add cranberries, hazelnuts, and thyme: Stir in the chopped dried cranberries, toasted hazelnuts, and fresh thyme leaves into the mushroom mixture. Remove the skillet from the heat and set aside.
- Prepare puff pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to completely wrap the turkey tenderloin.
- Assemble the Wellington: Brush the seared turkey breast evenly with Dijon mustard. Spread the mushroom, cranberry, and hazelnut mixture down the center of the puff pastry. Place the turkey on top of the mixture, then carefully fold the pastry over, sealing all edges tightly to encase the filling.
- Apply egg wash: Place the wrapped turkey seam-side down on a parchment-lined baking sheet. Brush the entire surface of the puff pastry with the beaten egg to ensure a glossy, golden finish.
- Bake the Wellington: Bake in the preheated oven for 30 to 35 minutes or until the puff pastry is deep golden brown and the internal temperature of the turkey reaches 165°F, indicating it is fully cooked.
- Rest and serve: Remove from the oven and let the Wellington rest for 10 minutes to allow juices to redistribute. Slice and serve warm, ideally alongside roasted vegetables or a cranberry reduction sauce.
Notes
- This elegant main dish is perfect for holiday dinners and special occasions.
- Serve with roasted vegetables and gravy or a cranberry reduction sauce for extra flavor.
- Ensure the puff pastry is well sealed to prevent leaks during baking.
- Allow the turkey to rest after baking to maintain juiciness.
