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Lunch / Dinner

Turkey Wellington

Looking to try something new this year, instead of the classic roasted bird? This take on beef Wellington, complete with prosciutto and a stuffing of cranberries, nuts, and herbs, is even more of a head-turner.

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Ingredients

FOR THE STUFFING, COOK:

STIR IN:

FOR THE TURKEY, COAT:

If you want to really stun your guests, use reserved puff pastry dough to embellish the top with flowers, leaves, or other decorative accents.

Instructions

For the stuffing, cook sausage in butter in a sauté pan over medium heat until browned, breaking it into small bits with a wooden spoon.

Stir in onions and cook until soft, 3 minutes. Add cranberries, bread crumbs, chicken broth, almonds, sage, and thyme; season with salt and pepper, and cool.

For the turkey, coat a shallow roasting pan with nonstick spray. Remove skin from breast, then slice along breastbone, using a boning knife, to cut breast from rib bones. Season breast with salt and pepper and place on prepared roasting pan. Discard skin and bones.

Arrange strips of prosciutto, in a single (slightly overlapping) layer, across turkey.

Combine cooled stuffing mixture and 1 beaten egg in a bowl. Pat stuffing mixture evenly over prosciutto; chill breast 10 minutes.

Preheat oven to 400°.

Trim a 2-inch-wide strip from one side of pastry sheet; reserve for decorative cut-outs. Roll out remaining pastry sheet on a floured surface to a 12-inch square.

Drape pastry over breast, tucking pastry underneath; gently stretch dough if needed. Cut decorations from reserved dough, if desired.

Combine remaining egg and cream. Brush egg wash over entire pastry; apply decorations using egg wash, then brush again.

Roast Wellington 15 minutes, then reduce oven temperature to 350° and roast until an instant-read thermometer inserted into the center registers 165°, about 1¼ hours, brushing occasionally with egg wash. Let Wellington rest 10 minutes before slicing.

Drape prosciutto over the turkey, tucking skinny ends under. Don't worry if some aren't long enough.

Drape prosciutto over the turkey, tucking skinny ends under. Don't worry if some aren't long enough.

The stuffing should be sticky enough to stay put on the sides and ends of the breast when pressed.

The stuffing should be sticky enough to stay put on the sides and ends of the breast when pressed.

Lay the puff pastry over the turkey and tuck it in. It may not completely encase the breast — that's OK.

Lay the puff pastry over the turkey and tuck it in. It may not completely encase the breast — that's OK.

Nutritional Facts

Tags: Christmas, Dinner, Holiday, Thanksgiving, Turkey

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