Description
This Cranberry Hazelnut Turkey Wellington is a festive and flavorful main course featuring tender turkey breast wrapped in flaky puff pastry with a savory mushroom, cranberry, and hazelnut filling. Enhanced with fresh thyme, Dijon mustard, and creamy cheese, this elegant dish balances savory and sweet notes perfect for holiday dinners or special occasions.
Ingredients
Scale
Turkey and Pastry
- 1 sheet puff pastry, thawed
- 1 pound turkey breast tenderloin
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 1 tablespoon butter
Filling
- 1/2 cup mushrooms, finely chopped
- 1 small shallot, finely diced
- 1 clove garlic, minced
- 1/3 cup dried cranberries, chopped
- 1/3 cup toasted hazelnuts, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons Dijon mustard
- 1/4 cup cream cheese, softened
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sear the turkey: Heat olive oil in a skillet over medium heat. Season turkey breast with salt and black pepper. Sear the turkey on all sides for 3 to 4 minutes until lightly browned. Remove from skillet and set aside.
- Sauté vegetables and combine filling: In the same skillet, melt butter. Sauté mushrooms, shallot, and garlic for about 5 minutes until softened and moisture mostly evaporates. Stir in chopped cranberries, toasted hazelnuts, and fresh thyme. Cook for another minute, then remove from heat and allow the mixture to cool slightly.
- Roll out puff pastry: On a lightly floured surface, roll the puff pastry sheet into a rectangle large enough to wrap the turkey completely.
- Assemble the Wellington: Spread the cream cheese evenly over the center of the pastry. Top with the cooled mushroom and cranberry mixture. Brush the turkey breast with Dijon mustard and place it on top of the filling.
- Wrap and seal: Fold the puff pastry carefully around the turkey, sealing all edges well. Place the sealed Wellington seam side down on the prepared baking sheet.
- Brush with egg wash and bake: Brush the entire pastry surface with the beaten egg to promote browning. Bake in the preheated oven for 25 to 30 minutes, until the pastry is golden brown and the turkey is cooked through.
- Rest and serve: Allow the Wellington to rest for 10 minutes after baking to let juices redistribute, then slice and serve warm.
Notes
- Ensure the mushroom mixture is cooled before assembling to keep the puff pastry crisp and firm.
- Toast hazelnuts lightly in a dry pan before chopping to enhance their flavor and crunchiness.
- Use a sharp knife when slicing to maintain neat portions of Wellington.
- This dish pairs well with a simple green salad or roasted vegetables to balance the richness.
