Turkey Wellington with Stuffing

This turkey wellington is ideal for Christmas or Thanksgiving as an alternative to a whole roast bird. It is much quicker to prepare and cook but still looks impressive as the centrepiece. Perfect for a Sunday lunch.

There are times when it’s either impractical or there isn’t enough time to wait for a whole bird to roast in the oven. But, when you don’t have the time but still crave a roast dinner, then this turkey wellington is for you.

Turkey steaks, wrapped in puff pastry with a layer of stuffing and streaky bacon are presented impressively, like a gift, all golden brown and crispy. This is a great recipe that will be sure to impress your family and guests. What is more, there isn’t any basting regime to follow. You can stick this in the oven and get on with other things.

Typically, turkey meat is notorious for drying out easily, when cooking a whole bird. Wrapping the turkey steaks up in the puff pastry parcel, ensures all the moistness stays in the meat and remains juicy and delicious. The bacon also helps to keep the pastry from turning soggy.

photograph of the inside of the turkey parcel showing the stuffing covering the turkey

What is a Turkey Wellington?

You might be more familiar with a traditional beef wellington, which is an English recipe usually made with a fillet steak which is encased in layers of pate, duxelles and puff pastry. However, the exact name and origin is a topic that is contested at times. It shares many similarities with filet de bœuf en croûte, which is a French dish meaning fillet of beef in pastry.

There are many varieties of the original wellington recipe now, which include the use of various meats and vegetarian options as well as the inclusion of stuffing, cranberry sauce and ham or bacon. You can get pretty creative with your wellington ingredients if you want to.

Sometimes referred to as turkey en croute similar to this salmon en croute. Turkey wellington is a healthier and cheaper alternative to the more traditional Beef wellington. Turkey meat is much leaner, lower fat and much less expensive than beef fillet, making it a great substitution that children will also, likely enjoy more.

photograph showing the inside of the turkey parcel with the bacon covering it

What to Serve with a Turkey Wellington

I would typically serve this as an alternative to whole roasted meat, as part of a roast dinner. You can serve it with:

uncooked parcel being brushed with egg

Recipe Guidance and Tips

This turkey parcel is freezable, meaning that you can make this ahead, or in larger batches and freeze the parcel before baking. There is no need to defrost the parcel before cooking it (it will likely get a little soggy if you do). Just increase your cooking times accordingly and ensure your turkey wellington is cooked all the way through before serving.

If you are freshly preparing your stuffing mixture. Wait until it has cooled completely before assembling the parcel.

Allow the parcel to come to room temperature before placing it in the oven.

It’s important to brush the pastry with an egg wash, this is what helps the pastry turn a golden brown. If you have no eggs to hand or would rather omit them, use milk to brush the pastry instead.

You can get creative in decorating the outside of your parcel with extra puff pastry. Just be sure to score the main pastry parcel to allow the steam to escape and the pastry to puff and rise.

Cooking the puff pastry parcel covered for the first 30 minutes will allow the meat in the centre time to cook before the pastry browns too much, this is really important to ensure everything is cooked evenly without the pastry burning before it is done.

If you want to check that your wellington is thoroughly cooked, the best way to do this, would be to use a meat thermometer. Stick your thermometer inside the parcel to the middle, it should read an internal temperature of approximately 71C (160F)

Allow your wellington times to rest before slicing, this will help to keep the slices intact and prevent them from crumbling or falling apart when carving. Use a very sharp knife for carving as it will help to keep your slices neater and more presentable.

You can make your turkey wellingtons any size you like. You can make a large one as a centrepiece or go for smaller, individual wellingtons too. If you have a smaller family, you can divide the portions into 2 and make one to go in the freezer for another meal.

FAQ

What type of stuffing should I use?

You can use a variety of different stuffing mixture that will go well with turkey. I recommend a fruity stuffing with citrus and cranberries, a stuffing with chestnuts, mushrooms or a simple sage and onion stuffing.

Is it freezable?

Yes, prepare your turkey parcel and freeze uncooked for up to 3 months.

cooked turkey parcel with the end cut off to reveal the filling.

Turkey Wellington with Stuffing

Author: Becky
This turkey wellington is ideal for Christmas or Thanksgiving as an alternative to a whole roast bird. It is much quicker to prepare and cook but still looks impressive as the centrepiece. Perfect for a Sunday lunch.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 15 mins
Resting Time 15 mins
Course Main Course
Cuisine British
Servings 6
Calories 822 kcal

Ingredients
 
 

  • 460 g Turkey Breast Steaks
  • 190 g Stuffing
  • 14 Rashers of Streaky Bacon
  • 500 g Puff Pastry
  • 1 Egg beaten

Instructions
 

  • Preheat the oven to 190C
  • Divide your puff pastry into 2 and roll out each piece into a rectangle shape.
  • Lay out your turkey steaks on one piece of the pastry, make sure you leave enough space around the edge for the stuffing.
  • Enclose the turkey in the stuffing.
  • Cover the stuffing with the rashers of bacon.
  • Brush the exposed pastry edge with the beaten egg and place your second pastry piece over the top.
  • Crimp the edges of the pastry with a fork to seal the parcel.
  • Score the parcel in a criss cross pattern to allow air to escape.
  • Brush the entire surface of the parcel with the beaten egg.
  • Place in the oven for 30 minutes. After this time cover the parcel with foil to stop the pastry browning any more and continue to cook for another 45 minutes.

Recipe Notes and Guidance

See Recipe Guidance for More Details
 
  • Use any variety of stuffing you prefer. 
  • To freeze, prepare the parcel and freeze before cooking. Cook from frozen, just lengthen the initial covered cook time. 
  • Be sure to cook the parcel covered to start with, to allow the meat to cook thoroughly before the pastry browns too much.
  • Allow the parcel to come to room temperature before cooking.
  • As an alternative, you can use milk instead of egg to brush the pastry with.  
  • Let the cooked wellington rest for 15 minutes before carving. 

Nutrition Estimate

Calories: 822kcalCarbohydrates: 45gProtein: 34gFat: 56gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 109mgSodium: 745mgPotassium: 186mgFiber: 2gSugar: 1gVitamin A: 159IUCalcium: 25mgIron: 3mg
Keyword turkey en croute, turkey in puff pastry
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