If you are craving a centerpiece that combines festive flair with rich, comforting flavors, look no further than the Cranberry Hazelnut Turkey Wellington Recipe. This stunning dish takes a succulent turkey breast and envelops it in a flaky puff pastry, layered with a vibrant stuffing of cranberries, toasted hazelnuts, and fresh herbs. The tart sweetness of cranberries perfectly balances the nutty crunch of hazelnuts, while the buttery pastry adds an irresistible golden crisp. Whether you’re planning a holiday dinner or a special family gathering, this recipe will delight everyone around your table with its impressive taste and eye-catching presentation.
Ingredients You’ll Need
Only a handful of simple, high-quality ingredients come together in this recipe, each playing a vital role in creating a harmonious explosion of textures and flavors. From the flaky puff pastry that encases the turkey, to the zesty cranberries and crunchy hazelnuts within, these essentials are easy to source and truly elevate this dish.
- 2 sheets frozen puff pastry (12 x 12 inches), thawed: Provides a golden, buttery crust that crisps up beautifully in the oven.
- 1 ½ to 2 lbs uncooked turkey breast: The lean, juicy heart of the Wellington that stays tender inside the pastry.
- 1 tbsp olive oil: Adds richness and helps sauté the flavorful aromatics.
- 2 tbsp butter: Enhances the stuffing’s texture and adds a creamy mouthfeel.
- 2 cloves garlic, minced: Offers a warm, savory depth to the overall flavor.
- ¼ cup onion, chopped: Softens and sweetens, forming an essential base for the stuffing.
- ½ cup hazelnuts, chopped: Brings a delightful crunch and nutty aroma.
- 2 cups dry breadcrumbs: Helps bind the stuffing and soak up the flavorful juices.
- Turkey or chicken stock (a few tablespoons): Moistens the stuffing for the perfect consistency.
- 1 ½ tbsp fresh thyme, chopped: Adds an earthy, herbal note that complements turkey wonderfully.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- ½ cup fresh or frozen cranberries: Infuses a burst of tartness and festive color.
- 1 egg + 2 tbsp water (for egg wash): Gives the pastry its signature glossy, golden finish.
How to Make Cranberry Hazelnut Turkey Wellington Recipe
Step 1: Prepare the Stuffing
Start by heating olive oil and butter in a skillet over medium heat, creating a luscious base for your stuffing. Toss in minced garlic and chopped onions, allowing them to soften and release their sweet aroma for about 1 to 2 minutes. Next, stir in the dry breadcrumbs and cook until they turn lightly browned, which adds toasty flavor and a subtle crunch. Mix in hazelnuts, fresh thyme, cranberries, salt, and pepper, combining all these wonderful flavors harmoniously. To bring it all together, gradually add turkey or chicken stock just enough to bind the mixture into a cohesive stuffing. Remove from heat and let it cool — a crucial step to prevent the pastry from getting soggy.
Step 2: Assemble the Wellington
Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper for easy cleanup. Lay out one sheet of thawed puff pastry and position the turkey breast along its center. Brush the edges with egg wash to act as a glue for sealing the pastry. Then, generously spread the cooled cranberry hazelnut stuffing evenly over the top of the turkey breast, packing on that delicious layer. This assembly creates the magic core of your Cranberry Hazelnut Turkey Wellington Recipe.
Step 3: Wrap the Turkey
Place the second sheet of puff pastry over the turkey and stuffing, gently trimming the edges to form a neat oval shape. Be sure to save the leftover pastry for decorating later — a personal touch that will impress your guests! Pinch and seal the edges firmly to trap in all those flavors, then roll the bottom edges over the top to create a tight, secure enclosure. This step ensures every juicy bite stays inside the crisp pastry shell while baking.
Step 4: Decorate and Chill
Brush the Wellington thoroughly with the egg wash, which will give it that irresistible golden shine as it bakes. Use the reserved pastry pieces to cut fun decorative shapes like leaves or vines, scoring gentle veins for extra detail before adhering them onto the crust with more egg wash. This little extra effort turns your dish into a work of edible art. Finally, cut four small slits in the top to allow steam to escape and chill the whole assembly in the refrigerator for 20 minutes, helping it hold its shape during baking.
Step 5: Bake to Perfection
Bake your Cranberry Hazelnut Turkey Wellington Recipe at 400°F (200°C) for 15 to 20 minutes until the puff pastry is beautifully golden and crisp. Then, reduce the temperature to 350°F (175°C) and continue baking for another 35 to 45 minutes, or until the turkey reaches an internal temp of 170°F (77°C). This longer bake ensures your meat is tender and safe to eat, while the pastry remains flaky and golden. After baking, rest your Wellington for 10 minutes before slicing to keep all those juices sealed inside.
How to Serve Cranberry Hazelnut Turkey Wellington Recipe
Garnishes
Simple, fresh garnishes make all the difference when presenting this elegant dish. Sprinkle chopped fresh thyme or a few whole cranberries around your platter to echo the flavors within the Wellington. A light drizzle of a homemade pan jus or a cranberry sauce on the side will complement the pastry and turkey while adding a lovely sheen. These small touches elevate the dining experience with color and complexity.
Side Dishes
The best side dishes for this recipe are those that balance its richness with freshness and brightness. Roasted Brussels sprouts with a hint of balsamic vinegar, creamy mashed potatoes, or a crisp green salad all partner wonderfully. For a heartier option, sweet potato mash seasoned with cinnamon and nutmeg echoes the seasonal charm of cranberries and hazelnuts.
Creative Ways to Present
For special occasions, consider slicing your Cranberry Hazelnut Turkey Wellington Recipe into thick medallions and arranging them fan-like on a large serving tray. Place garnishes and sides strategically around to create an inviting spread. Another fun approach is individual mini Wellingtons using smaller turkey slices and puff pastry squares, perfect for cocktail parties or intimate gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Turkey Wellington can be wrapped tightly in foil or plastic wrap and refrigerated for up to 3 days. Keeping the pastry intact and sealed well helps maintain its flaky crispness while the stuffing and turkey retain their moisture.
Freezing
You can freeze the fully assembled but unbaked Wellington by wrapping it tightly in plastic wrap and aluminum foil. Label and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator before following the baking instructions to ensure even cooking.
Reheating
To reheat leftovers while preserving crisp pastry, place slices on a baking sheet and warm in a 350°F (175°C) oven for about 10–15 minutes. Avoid microwaving if possible, as it tends to make the pastry soggy instead of crisp and flaky.
FAQs
Can I use turkey thighs instead of turkey breast?
While turkey breast is preferred for its tender, lean qualities that cook evenly in this recipe, you can use boneless, skinless turkey thighs if preferred. Just be mindful of a slightly longer cooking time and potential changes in texture.
Is it okay to use frozen cranberries?
Absolutely! Frozen cranberries work just as well as fresh for this Cranberry Hazelnut Turkey Wellington Recipe. Just thaw and drain any extra liquid before adding to the stuffing to prevent sogginess.
How can I make the pastry extra flaky?
Make sure your puff pastry is well chilled before use and avoid overworking it. Applying an egg wash before baking also helps achieve that stunning golden, flaky crust.
Can this recipe be made gluten-free?
To make a gluten-free version, substitute the puff pastry and breadcrumbs with gluten-free alternatives. Remember to check your stock and other ingredients for hidden gluten sources as well.
What wine pairs well with Cranberry Hazelnut Turkey Wellington Recipe?
A medium-bodied red wine like Pinot Noir or a robust white like Chardonnay pairs beautifully, complementing the nutty and fruity layers while balancing the richness of the pastry and turkey.
Final Thoughts
This Cranberry Hazelnut Turkey Wellington Recipe is a true showstopper that combines festive flavors, beautiful presentation, and comforting textures all wrapped into one memorable dish. Once you try it, you’ll find it hard to imagine any holiday or special occasion feast without it. So gather your ingredients, roll up your sleeves, and prepare to impress your loved ones with this delightful culinary treasure.
Print
Cranberry Hazelnut Turkey Wellington Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired, American
Description
This Cranberry Hazelnut Turkey Wellington is a festive and elegant dish featuring tender turkey breast wrapped in flaky puff pastry, layered with a savory stuffing of hazelnuts, cranberries, fresh thyme, and breadcrumbs. Perfect for special occasions, this recipe combines seasonal flavors with a classic French-inspired preparation for a deliciously impressive main course.
Ingredients
For the Puff Pastry and Turkey
- 2 sheets frozen puff pastry (12 x 12 inches), thawed
- 1 ½ to 2 lbs uncooked turkey breast
- 1 egg + 2 tbsp water (for egg wash)
For the Stuffing
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- ¼ cup onion, chopped
- ½ cup hazelnuts, chopped
- 2 cups dry breadcrumbs
- Turkey or chicken stock (a few tablespoons)
- 1 ½ tbsp fresh thyme, chopped
- Salt and pepper to taste
- ½ cup fresh or frozen cranberries
Instructions
- Prepare the Stuffing: Heat olive oil and butter in a skillet over medium heat. Add minced garlic and chopped onions, sautéing for 1–2 minutes until softened.
- Brown Breadcrumbs: Stir in breadcrumbs and cook until they are lightly browned, about 3-4 minutes, which adds a toasted flavor and texture.
- Add Remaining Stuffing Ingredients: Mix in chopped hazelnuts, fresh thyme, cranberries, salt, and pepper. Gradually pour in a few tablespoons of turkey or chicken stock to bind the mixture together. Remove from heat and allow to cool completely.
- Preheat Oven and Prepare Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place one sheet of thawed puff pastry onto the baking sheet.
- Position Turkey: Lay the turkey breast along the center line of the pastry. Brush the exposed edges of the pastry with egg wash to help seal later.
- Spread Stuffing: Evenly spread the cooled stuffing over the top of the turkey breast, creating an even layer.
- Wrap the Turkey: Place the second sheet of puff pastry on top of the turkey and stuffing. Trim the edges to an oval shape, saving the trimmings for decoration. Pinch the edges to seal and roll the bottom edges over the top to create a tight seal, pressing firmly all around.
- Decorate and Chill: Brush the entire surface with egg wash. Use the reserved pastry trimmings to cut decorative shapes such as leaves, score vein details, and attach these to the Wellington, brushing them with egg wash as well. Cut four ½-inch slits on top for steam to escape. Chill in the refrigerator for 20 minutes to set the shape.
- Bake at High Temperature: Bake the Wellington at 400°F (200°C) for 15–20 minutes, until the pastry turns golden and crisp.
- Reduce Heat and Finish Baking: Lower oven temperature to 350°F (175°C) and continue baking for another 35–45 minutes, or until an internal temperature of 170°F (77°C) is reached in the turkey, ensuring it is fully cooked.
- Rest and Serve: Remove from oven and let the Wellington rest for 10 minutes before slicing. This allows juices to redistribute, resulting in moist and tender turkey slices ready to serve.
Notes
- Ensure the turkey breast is fully thawed before preparation for even cooking.
- Chilling the assembled Wellington before baking helps the pastry hold its shape and prevents shrinkage.
- Use a meat thermometer to check the turkey’s internal temperature for safe consumption.
- Fresh cranberries can be substituted with frozen if fresh are unavailable; just make sure to thaw and drain excess moisture.
- The pastry decorations add charm but are optional.
