Lunch / Dinner
Looking to try something new this year? This Turkey Wellington recipe makes for the perfect alternative to the ordinary roasted bird. Not only is it even more of a head-turner, but it's packed with prosciutto and classic, Thanksgiving ingredients, like cranberries, nuts, and herbs.
FOR THE STUFFING, COOK:
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.
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.
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.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 6g 30%
Cholesterol 214mg 71%
Sodium 785mg 32%
Carbs 37g 12%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.