Turkey Wellington

Holy Eff. This recipe certainly takes some effort but the return on it … WOW!

Prep Time: 60 minutes

Cook Time: 60 minutes

Serving Size: 4

Wellington Ingredients

  • 1/4 Cup Butter

  • 1-2 Tsp. JamDinners Italian Seasoning

  • 2-3 Tsp. JamDinners Turkey Dry Rub

  • 1/8 Cup of Fresh Thyme, chopped

  • 1 Large Turkey breast, butterflied

  • 1/2 Cup Carrots, finely chopped

  • 1/2 Cup Celery, finely chopped

  • 1/2 Cup Mushrooms, finely chopped

  • 1/2 Cup White Onions, finely chopped

  • 1 Large Clove of Garlic, minced

  • 10 Large Slices of Prosciutto

  • 1 Pack of Puff Pasty, thawed as per packaging

  • 1 Egg, whisked for eggwash

  • Flaked Salt

  • Fresh Rosemary Sprigs

  • Fresh Thyme Sprigs

Rosemary Cranberry Drizzle Ingredients

  • 1/4 Jar of Jellied Cranberry Sauce

  • 1 Tsp. Sugar

  • 1-2 Tsp. Evoolution Black Cherry Dark Balsamic Vinegar

  • 1 Tsp. Evoolution Rosemary Fused Olive Oil

  • Pinch of Salt

Rosemary Cranberry Drizzle Directions

  • Combine all ingredients in a small pot, mix well and simmer over medium-low heat until a slight bubbling happens then remove from heat and set aside.

Wellington Directions

  • Add the butter to a small pot to melt. Add in 1/2 the turkey dry rub and the italian seasoning as well as the fresh thyme. Mix well and remove from heat.

  • In a medium pan, add a couple tbsp of that butter and add in the carrots and celery. Cook over medium heat for about 4-5 minutes. Add in the mushooms and white onion and continue cooking about 4-5 minutes. Remove from heat and scoop into a small bowl to set aside.

  • Lay out the butterfiled turkey breast and layer on 3/4 of the mushroom/onion/celery/carrot mixture. Then top with the regular cranberry sauce and more of the remaining butter mixture. Roll the turkey breast up into a log. Use toothpicks or skewers to secure if needed.

  • Layout 2 pieces of saran wrap parallel to each other with a little bit of an overlap and ensuring the pieces are long as you will want to roll the meat up into it.

  • Lay out the sliced prosciutto on the saran wrap with each slice slightly overlapping the other. Sprinkle the remaining mushroom/onion/carrot/celery mixture on top then lay the rolled turkey breast on one side. Sprinkle with a little more Turkey Dry Rub!

  • Using the saran wrap, roll the turkey log with the prosciutto tightly from 1 end to the other. Once you have reached the far end, wrap the whole log in the saran wrap, twisting a little to tightly secure.

  • Place in the fridge and allow to sit 30 minutes to cool. Pre-heat oven to 350F.

  • While the turkey is in the fridge, begin working on the puff pasty,

  • Using a rolling pin and some flour, roll out the puff pastry until it is about 1/8th of an inch thick. Remove the turkey from the saran wrap and lay on the puff pasty. Roll the turkey up in the puff pasty ensuring only 1 layer. There will be extra puff pasty, toss it away.

  • Once you have wrapped the mixture properly, close up the ends and use a little of the egg wash to secure the sides/ends.

  • Spray a tinfoil lined baking sheet with cooking spray then lay the turkey in the pan. brush the top and sides of the pasty with the egg wash then score the top and sprinkle with the flaked salt.

  • Bake approx. 60 minutes or until the turkey is fully cooked to 165F. If the top of of the pasty begins to get darker than desired, feel free to cover it with some tinfoil or the last part of the cooking while you get it up to temp.

  • Remove the wellington from the oven, slice it and plate. Drizzle desired amount of the prepped Rosemary Cranberry sauce over top then you are ready to go!

  • Pair with mashed potatoes and your fave veggies like green beans.

Main Dishes, HolidaysJessica DeRaafturkey, wellington, turkey wellington