Turkey Wellington
Turkey wrapped in cranberry stuffing and puff pastry
Servings: 6 people
Ingredients
- 2 lb boneless turkey breast
- 2 tbsp butter
- ½ cup onion chopped
- 8 oz chicken broth
- ½ cup dried cranberries
- 2 cups stuffing mix
- 1 sheet puff pastry
- 1 egg plus 2 tbsp water
- salt and pepper to taste
Instructions
- Preheat oven to 375
- Melt butter in pan
- Add onion and saute until transluscent
- Add dried cranberries and chicken broth
- Simmer for 5 minutes
- Add stuffing, toss and set aside
- Remove skin from turkey breast
- Season turkey with salt and pepper
- Lay a large piece of plastic wrap on counter
- Spread stuffing in a single ¼ inch layer on top of plastic wrap
- Place turkey on top and lift plastic wrap to wrap stuffing around turkey
- Seal tightly and refrigerate for ½ hour
- Unroll puff pastry, place on parchment paper and roll with rolling pin to make it large enough to wrap around turkey
- Brush edge of pastry with egg wash and wrap snug around turkey. Seal edges
- Remove from refrigerator, unwrap turkey and place on puff pastry
- Using the tip of a knife cut a few leaves out of puff pastry and roll an 8 inch long string
- Make a vine pattern on top of puff pastry
- Brush egg wash over puff pastry
- Bake in oven for 1¼ hours
- Remove and let rest for 10 minutes then slice and serve