Turkey Wellington
Essential Ingredient:
Turkey Crown
One Large Turkey Breast (cut from the crown)

Pack of Pancetta

Puff pastry

1 egg

For Duxelle:

3 Shallotts

100g chestnut mushrooms

Pepperdew peppers

1 glass of White wine


To serve:
Serve with seasonal veg.
Recipe from Cakes and Scribbles.
This turkey recipe looks really impressive and is a great alternative on xmas day.
  1. Very Finely chop the shallots and mushrooms and pepperdew
  2. Heat a pan with butter, add the shallots and fry until they are soft, add the pepperdew and the mushrooms
  3. Heat for a few minutes
  4. Then add the glass of white wine, reduce down until the wine has boiled off and set aside
  5. Wrap the turkey breast in pancetta tightly and shape it as a cylinder (as best as possible)
  6. Roll out the puff pastry sufficiently to wrap around the entire breast
  7. In the center add a strip of the cooled Duxelle about the twice the width of the turkey (leave a border on the pastry)
  8. Egg wash the pastry border
  9. Lay the wrapped turkey breast on the duxelle
  10. Roll the pastry around the turkey and seal the edges
  11. Transfer onto a cling film sheet, wrap very tightly until you have a very compact cylinder shape
  12. Chill in the fridge for about 30mins
  13. Eggwash and cook in a hot oven for approx 40mins. This heavily depends on the size of the turkey breast and judgement is required to ensure the meat is fully cooked. It’s better to slightly over cook this dish!
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