Flaky, flavoursome and succulent turkey wellington recipe
This recipe is a labour of love, but has wow factor. Crispy puff pastry encases a tasty mushroom duxelle and tender turkey breast kept succulent with a swirled cream cheese and spinach filling.
Succulent turkey has a spinach and cream cheese filling running through it and encased in a wild mushroom, shallot and parsley mixture and all wrapped up in a crispy pastry casing. The perfect main if you're after something different to a whole roasted turkey!
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Yields:
109
Prep Time:
1 hr
Cook Time:
1 hr 40 mins
Total Time:
2 hrs 40 mins
Cal/Serv:
419
Ingredients
Medium skinless turkey breast (about 1.2kg)
Flour, to dust
500 g block puff pastry
1 medium eggs, beaten
For the duxelle
40 g butter
3 echalion shallots, finely chopped
600 g mixed exotic mushrooms, we used shitake and oyster
3 garlic cloves, crushed
1 1/2 Tbsp. roughly chopped parsley leaves
50 g Parmesan, finely grated
For the filling
250 g baby spinach
100 g full-fat cream cheese
1/4 tsp. freshly grated nutmeg
Directions
Step 1For the duxelle, melt the butter in a frying pan over medium heat. Add the shallots and
fry for 8min, until softened. Meanwhile, whizz
the mushrooms in a food processor until finely
chopped (or do by hand).
Step 2Add the garlic to the shallots and cook, stirring,
for 1min. Add the mushrooms and plenty of
seasoning, increase heat to medium-high and
fry for 15min, stirring occasionally, until the
mushrooms are tender and there’s no moisture
left in the pan. Add the vinegar and bubble for
1min. Remove from the heat and leave to cool.
Once cool, stir through the parsley and Parmesan.
Step 3While the duxelle is cooling, make the filling.
Put the spinach into a large colander or sieve and
pour over a kettle of just-boiled water, to wilt. Run
under cold water until cool, then squeeze out all
excess moisture. Pat dry thoroughly on kitchen
paper, then roughly chop. Mix in a bowl with the
cream cheese, nutmeg and plenty of seasoning.
Step 4Holding a large knife parallel to the board,
make a horizontal cut along the length of the
turkey breast about 1.5cm up from the board
– stop cutting just before you reach the opposite
edge of the breast so the slices stay attached.
Open out the meat, then repeat, cutting and
opening out again in the same way. Flatten the
meat as much as possible, repeatedly making
shallow cuts on top of the meat and opening up,
to a rectangle of even thickness measuring about
22 x 30cm. If needed, cut o bits from the sides
and reposition. If not an even thickness when
fi nished, bash lightly with a rolling pin.
Step 5Spread the spinach fi lling in an even layer
over the turkey. Working from a short end,
roll up into a log.
Step 6Lay 2 large overlapping sheets of clingfi lm on
a work surface. Spoon the duxelle on top of the
clingfi lm and spread into a rectangle large enough
to cover the rolled turkey breast (including ends), about 30 x 33cm. Place the turkey breast on
top of the duxelle along a correspondingly-sized
edge and roll up into a tight clingfi lm-wrapped
log, twisting ends tightly to secure. Weigh the
rolled breast and calculate cooking time, allowing
50-55min per kg. Chill for 1hr, until fi rm.
Step 7Line a large baking tray with baking
parchment. Lightly fl out a work surface and
roll out pastry to a rectangle large enough to
completely enclose the turkey, about 35 x 40cm.
Cut a 3cm strip from 1 short end and set aside.
Brush pastry sheet all over with egg. Unwrap
turkey roll and place in centre of pastry. Fold the
short edges of pastry in around the short ends of
the turkey, then fold a longer end into the middle
and roll up. Put seam-side down on prepared
tray and brush all over with egg. Roll out
reserved pastry slightly then stamp or cut out
holly leaves, prick thoroughly with a fork, stick
on top of the Wellington and glaze with egg.
Chill for at least 30min (up to 24hr).
Step 8Preheat oven to 220°C (200°C fan) mark 7.
Heat a sturdy baking tray in the oven for 10min.
Lift Wellington on to preheated baking sheet
(still on its parchment), put in oven and
reduce to 190°C (170°C fan) mark 5. Cook
for calculated cooking time, or until
cooked through – temperature needs to
be at least 72°C on a meat thermometer
when inserted into the centre of the Wellington.
Transfer to a serving board or plate and leave
to rest for 10min before serving in slices.
GET AHEAD:
Prepare to the end of step 7 up to a day ahead, loosely cover with foil and chill. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
