Roast Turkey and Cranberry Wellington
Elevate your holiday feast with this show-stopping Roast Turkey and Cranberry Wellington, a luxurious twist on a classic roast turkey dinner. Tender turkey breast is seared to golden perfection, surrounded by a flavorful layer of herbed breadcrumb stuffing, and topped with sweet-tart cranberry sauce. Wrapped in flaky, buttery puff pastry and baked to a gorgeous golden brown, this dish is as stunning as it is delicious. Perfect for impressing guests at Thanksgiving, Christmas, or any special occasion, this Wellington pairs beautifully with roasted vegetables or a crisp green salad. Ready in under two hours and serving up to six, it’s a festive centerpiece everyone will remember. With keywords like "holiday dinner," "turkey Wellington," and "cranberry sauce recipe," this dish also optimizes your menu for seasonal searches!
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 1 cup Fresh breadcrumbs
- 0.5 cup Cranberry sauce
- 2 Puff pastry sheets, thawed
- 1 Egg yolk
- 1 tablespoon Water
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Season the turkey breast with salt and pepper on all sides.
Heat a large skillet over medium-high heat. Add butter and olive oil. Sear the turkey breast on all sides until golden brown, about 2-3 minutes per side. Remove from the skillet and let it cool slightly.
In the same skillet, lower the heat to medium and sauté the diced onion until softened, about 4 minutes. Add minced garlic, thyme, and parsley. Cook for another minute.
Stir in the breadcrumbs and mix well. Remove from the heat and let the stuffing mixture cool.
On a floured surface, roll out the puff pastry sheets slightly to ensure they are large enough to wrap around the turkey breast.
Place one puff pastry sheet on the prepared baking sheet. Spread half the cranberry sauce in the center, leaving a 2-inch border.
Spread the cooled stuffing mixture on top of the cranberry sauce, creating an even layer.
Place the seared turkey breast on top of the stuffing. Spread the remaining cranberry sauce on the turkey.
Carefully cover the turkey breast with the second puff pastry sheet. Trim any excess pastry and press the edges together tightly to seal. Use a fork to crimp the edges for a decorative touch.
Whisk the egg yolk with 1 tablespoon of water to create an egg wash. Brush the entire surface of the Wellington with the egg wash.
Cut a few small slits on top of the pastry to allow steam to escape while baking.
Bake in the preheated oven for 50-60 minutes, or until the puff pastry is golden brown and the internal temperature of the turkey reaches 165°F (74°C).
Remove from the oven and let the Wellington rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 9144 mg | 398% | |
| Total Carbohydrate | 332.4 g | 121% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 66.9 g | ||
| Protein | 311.6 g | 623% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 473 mg | 36% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3110 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
