Turkey “Wellington”
by Editorial Staff
Wellington meat is a very popular and delicious dish. It is great for holidays and all sorts of celebrations, very much decorate the table. I will tell you how to cook Wellington turkey.
Cook: 3 hour
Servings: 8
Ingredients
- Turkey Breast – 1.5 Kilograms
- Bacon – 900 Grams
- Puff pastry – 0.5 Kilogram
- Eggs – 3 Pieces
- Onion – 2 Pieces
- Butter – 1 Tbsp. the spoon
- Turkey mince – 350 Grams
- Sausage or sausages – 250 Grams
- Dried cranberries – 150 Grams
- Chestnut puree – 150 Grams
- Breadcrumbs – 150 Grams
Directions
- First of all, wash the breast, trim the skin and cartilage. Form a roll out of it and tie with natural threads to keep the meat in shape.
- Season the meat with salt and pepper. Heat a frying pan with vegetable oil and lay out the breast, fry it on all sides until golden brown, set aside to cool.
- For the filling: melt the butter in a frying pan, finely chop the onion and fry it in butter. Finely chop sausages or sausages, mix with minced meat, add fried onions, cranberries, chestnut puree, bread crumbs, 1 egg, salt and pepper. Roll out the dough so that it is slightly larger than the meat, place the bacon slices on top of it
- Spread the filling over the top of the bacon and place the fried meat in the center.
- Gently pick up the stuffed bacon and wrap it over the turkey, making sure that the filling does not fall out.
- Cover the bacon-wrapped turkey with the dough. Beat 2 eggs and brush well the places where one edge of the dough touches the other, fold all the edges and brush them with an eg
- Gently transfer the meat in the dough to a baking sheet, shape the remaining dough into garnishes and place on a roll. Lubricate everything generously with egg. Bake the meat in an oven preheated to 200 degrees for 85 minutes, then check for readiness.
- Do not rush to cut the finished meat immediately, leave it for 20-30 minutes, and then serve it to the table.
Bon appetit!
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