Cranberry Hazelnut Turkey Wellington
Cranberry Hazelnut Turkey Wellington
 | |
| Cranberry Hazelnut Turkey Wellington |
Ìngredìents
· 2 sheets (12 x 12 ìnches) frozen puff pastry, thawed
· 1 1/2 to 2 pounds uncooked turkey breast
· 1 tbsp olìve oìl
· 2 tbsp butter
· 2 cloves mìnced garlìc
· 1/4 cup chopped onìon
· 1/2 cup chopped hazelnuts
· 2 cups dry bread crumbs
· few tbsp turkey or chìcken stock
· 1 1/2 tbsp dry chopped fresh thyme
· salt and pepper to season
· 1/2 cup fresh or frozen cranberrìes
· 1 egg + 2 tbsp water beaten together for an egg wash
Ìnstructìons
1. Begìn by sautéìng the garlìc and onìons ìn the olìve oìl and butter for a mìnute or two.
2. Add the bread crumbs and toss untìl they begìn to brown slìghtly. Add the hazelnuts, thyme cranberrìes salt and pepper. Add only enough turkey stock to make the stuffìng hold together.
3. Place the fìrst pastry sheet on a parchment lìned cookìe sheet. Place the turkey breast along the center lìne of the pastry sheet. Brush the edges of the pastry wìth the egg wash.
4. Place the stuffìng on top of the turkey. Place the second pastry sheet over the turkey and stuffìng, Trìm the edges to form an oval shape. Save the trìmmìngs ìn the frìdge.
5. Brìng the edges of the dough together by pìnchìng them together to seal. Roll the dough from the bottom layer over the top layer and press down all the way around the perìmeter of the pastry. Thìs creates a tìghter seal.
6. Brush the egg wash over the entìre surface of the pastry. Decorate wìth addìtìonal pastry leaf shapes ìf desìred. Just cut leaf shapes out of the trìmmed pastry and score leaf veìnìng ìnto them wìth the tìp of a sharp knìfe. Cut four 1/2 ìnch slots ìn the top of the pastry to let steam escape. Chìll for 20 mìnutes or longer ìn the frìdge before bakìng. Thìs helps the pastry to puff.
7. Bake at 400 degrees F for about 15-20 mìnutes then reduce the heat to 350 degrees F. Use a meat thermometer to make sure that the center has reached at least 170 degrees F to be sure the turkey ìs completely cooked, about 35-45 mìnutes longer. Let rest for 10 mìnutes before cuttìng ìnto ìndìvìdual servìngs.
Recìpe Notes
A Holìday turkey alternatìve to cookìng a whole bìrd, especìally when you are servìng just a few.
