Turkey, brie & cranberry Wellington

Name: Turkey, brie & cranberry Wellington
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 2 x 500g blocks all-butter puff pastry; 1 egg, beaten; 2 Tbsps butter; 1 leek, finely sliced; 100 grams gammon, chopped; 4 sausages, skins removed; 5 sage leaves, chopped; 85 grams fresh breadcrumbs; 2 turkey breasts; 200 grams brie, sliced; 4 Tbsps cranberry sauce

Turkey, brie & cranberry Wellington is a main course that serves 8. One portion of this dish contains roughly 63g of protein, 49g of fat, and a total of 856 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up breadcrumbs, egg, leek, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 5 minutes. If you like this recipe, you might also like recipes such as Roast turkey & cranberry Wellington, Turkey, Brie, And Cranberry Sandwich, and Baked Turkey, Cranberry and Brie Quesadillas.

Instructions

For the filling, trim your turkey breasts: you want to create a long tube of meat in the middle of your Wellington, similar in shape to a fillet of beef. You can use the trimmings in the stuffing, so dont worry about wastage. Once you have the correct shape, slice a pocket into the breasts deep enough so that the brie and cranberry sauce will stay inside, but dont cut all the way through. Divide the cranberry sauce and brie between the two turkey breasts, then chill while you make the stuffing.

Ingredients you will need

Cranberry Sauce

Turkey Breast

Stuffing

Beef

Brie

Meat

For the stuffing, heat the butter in a frying pan and gently cook the leek for about 5 mins. Meanwhile, finely chop the turkey trimmings and add to the pan with the gammon. Cook for about 5 mins, then remove and allow to cool slightly.

Ingredients you will need

Stuffing

Butter

Gammon

Whole Turkey

Leek

Equipment you will use

Frying Pan

Mix with the sausagemeat, sage and breadcrumbs, then season.

Ingredients you will need

Breadcrumbs

Sage

Roll out the first block of pastry on a floured surface to about 1 thickness: you want a long thin shape that is about 5cm wider than turkey breast width and 5cm longer than length of turkey breasts placed end to end. Gently lift this onto a baking sheet and put the turkey breasts on top, followed by the stuffing.

Ingredients you will need

Turkey Breast

Stuffing

Roll

Equipment you will use

Baking Sheet

Roll out the second block of pastry, brush the edge of the bottom sheet with egg and lay the top one over. Trim edges to neaten, then crimp together. Can be made up to 1 day in advance and chilled.

Ingredients you will need

Roll

Egg

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Brush the Wellington with more beaten egg and, with a sharp knife, score a criss-cross pattern, but dont cut all the way through. Cook for 30 mins, then cover with foil and cook for 30-45 mins more. After 1 hr, check that the middle is hot by inserting a skewer for 5 secs it should feel hot to the touch. Leave to rest for 15 mins, then slice to serve.

Ingredients you will need

Egg

Equipment you will use

Skewers