Adan Kendric Jamie Oliver’s Turkey Wellington is a festive twist on the classic Beef Wellington, made with tender turkey breast wrapped in prosciutto, a flavorful mushroom stuffing, and golden puff pastry. This show-stopping dish is perfect for holiday meals or special occasions, offering a beautiful centerpiece that’s as delicious as it is impressive.
Why This Recipe Is a Must-Try
- Perfect for Holidays: Ideal for Thanksgiving, Christmas, or other festive gatherings.
- Flavorsome Stuffing: The mushroom and herb stuffing add layers of flavor.
- Moist Turkey: Wrapping the turkey in prosciutto helps retain moisture during baking.
- Show-Stopping Presentation: Makes a beautiful and elegant main dish.
- Easily Adaptable: You can customize with different fillings and seasonings.
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What is Jamie Oliver’s Turkey Wellington?
Jamie Oliver’s Turkey Wellington is a holiday dish that features turkey breast wrapped in prosciutto, mushroom duxelles (a mixture of finely chopped mushrooms and herbs), and golden puff pastry. This Wellington is baked until the pastry is crispy, creating a moist and flavorful turkey dish.
Ingredients for Jamie Oliver’s Turkey Wellington
For the Turkey and Filling
- 1 large skinless turkey breast (approximately 1kg)
- 8-10 slices of prosciutto
- 1 tablespoon olive oil
- 500g mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon fresh thyme or sage (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
For the Pastry
- 500g puff pastry (pre-rolled, or rolled out to about 1/4 inch thick)
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions to Prepare Jamie Oliver’s Turkey Wellington
Step 1: Prepare the Mushroom Filling
In a large skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms, onion, and garlic. Sauté for about 8-10 minutes, or until the mushrooms have released their moisture and the mixture has thickened. Stir in the thyme or sage, and season with salt and pepper to taste. Allow the mixture to cool.
Step 2: Season and Sear the turkey
Season the turkey breast with salt and pepper. In a separate skillet, sear the turkey breast over medium-high heat for about 2-3 minutes on each side until golden brown. Remove from the skillet and let it cool slightly. Brush the turkey breast with Dijon mustard for extra flavor.
Step 3: Wrap the Turkey in Prosciutto and Mushroom Filling
Lay a piece of cling film on your work surface and arrange the slices of prosciutto in a slightly overlapping layer. Spread the cooled mushroom mixture over the prosciutto. Place the turkey breast on top, then carefully roll up the prosciutto around the turkey using the cling film to help create a tight roll. Remove the cling film once the roll is secure.
Step 4: Wrap in Puff Pastry
Preheat your oven to 200°C (400°F). Roll out the puff pastry if it isn’t pre-rolled, making sure it’s large enough to wrap around the turkey. Place the prosciutto-wrapped turkey on the pastry, seam-side down. Brush the edges of the pastry with the beaten egg, then fold the pastry over the turkey, sealing the edges. Trim any excess pastry, and brush the entire Wellington with egg wash.
Step 5: Score and Bake
Using a sharp knife, score the top of the pastry lightly with diagonal lines for decoration. Place the Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the turkey is cooked through. Allow the Wellington to rest for a few minutes before slicing.
Step 6: Serve
Slice the Turkey Wellington into thick pieces and serve warm. This dish pairs well with roasted vegetables, mashed potatoes, or a light salad.
What to Serve with Jamie Oliver’s Turkey Wellington
- Roasted Vegetables: Carrots, parsnips, and Brussels sprouts make a great side.
- Mashed Potatoes: Creamy mashed potatoes complement the rich pastry.
- Green Beans: For a fresh and light vegetable side.
- Gravy: A light turkey or mushroom gravy works wonderfully with the Wellington.
- Cranberry Sauce: Adds a tangy contrast to the savory flavors.
Expert Tips for Mastering Jamie Oliver’s Turkey Wellington
- Dry the Mushroom Mixture: Make sure to cook out all the moisture in the mushroom mixture to prevent a soggy pastry.
- Use Cling Film for Rolling: Cling film helps you roll the prosciutto and mushroom mixture tightly around the turkey.
- Chill Wrapped Turkey: Chilling the prosciutto-wrapped turkey briefly can make it easier to handle when wrapping in puff pastry.
- Score the Pastry: Lightly scoring the pastry creates a decorative effect and helps with even baking.
- Rest Before Slicing: Allow the Wellington to rest for a few minutes to keep the filling intact when sliced.
Variations of Jamie Oliver’s Turkey Wellington
- Add Spinach: Layer fresh spinach leaves over the mushroom mixture for extra flavor.
- Use Different Herbs: Try rosemary or parsley for a different herb flavor.
- Add Chestnuts: Finely chopped chestnuts add a holiday touch to the filling.
- Gluten-Free Option: Use gluten-free puff pastry for those with dietary restrictions.
- Top with Parmesan: Sprinkle-grated Parmesan on the pastry before baking for an added savory touch.
How to Store Leftover Jamie Oliver’s Turkey Wellington
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for the best texture.
How to Reheat Jamie Oliver’s Turkey Wellington
- In the Oven: Reheat at 180°C (350°F) for 10-15 minutes until warm.
- In the Microwave: Microwave on medium heat in short intervals, though this may soften the pastry.
Nutrition Value (Per Serving)
- Calories: 450 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 2g
FAQs
Can I make Jamie Oliver’s Turkey Wellington ahead of time?
Yes, you can assemble the Wellington up to a day in advance. Wrap it tightly and refrigerate until you’re ready to bake. When ready, brush with egg wash and bake as directed, adding a few extra minutes if baking directly from the fridge.
How do I prevent the pastry from getting soggy in Turkey Wellington?
To avoid a soggy pastry, make sure the mushroom filling is fully cooked to remove excess moisture. Also, allow the turkey and filling to cool before wrapping in puff pastry. This prevents steam from softening the pastry as it bakes.
What can I use instead of prosciutto in Turkey Wellington?
If you prefer not to use prosciutto, you can substitute it with thinly sliced ham or omit it altogether. Prosciutto helps keep the turkey moist, so omitting it may result in a slightly different texture.
Can I freeze Turkey Wellington before baking?
Yes, Turkey Wellington can be frozen before baking. Wrap it tightly in cling film and foil, then freeze for up to 2 months. When ready to bake, do so directly from frozen, adding extra time to ensure it’s fully cooked through.
Final Words
Jamie Oliver’s Turkey Wellington is a beautiful and delicious twist on a holiday classic. With its flaky pastry, savory prosciutto, and juicy turkey, this dish is sure to impress. Serve it with your favorite sides for a memorable meal that everyone will love. Enjoy this festive and flavorful centerpiece!
More Jamie Oliver Recipes
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Jamie Oliver Turkey Wellington Recipe
- Prep Time: 25
- Cook Time: 40
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Turkey Wellington is a holiday dish that features turkey breast wrapped in prosciutto, mushroom duxelles (a mixture of finely chopped mushrooms and herbs), and golden puff pastry. This Wellington is baked until the pastry is crispy, creating a moist and flavorful turkey dish.
Ingredients
For the Turkey and Filling
- 1 large skinless turkey breast (approximately 1kg)
- 8–10 slices of prosciutto
- 1 tablespoon olive oil
- 500g mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon fresh thyme or sage (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
For the Pastry
- 500g puff pastry (pre-rolled, or rolled out to about 1/4 inch thick)
- 1 egg, beaten (for egg wash)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms, onion, and garlic. Sauté for about 8-10 minutes, or until the mushrooms have released their moisture and the mixture has thickened. Stir in the thyme or sage, and season with salt and pepper to taste. Allow the mixture to cool.
Season the turkey breast with salt and pepper. In a separate skillet, sear the turkey breast over medium-high heat for about 2-3 minutes on each side until golden brown. Remove from the skillet and let it cool slightly. Brush the turkey breast with Dijon mustard for extra flavor.
Lay a piece of cling film on your work surface and arrange the slices of prosciutto in a slightly overlapping layer. Spread the cooled mushroom mixture over the prosciutto. Place the turkey breast on top, then carefully roll up the prosciutto around the turkey using the cling film to help create a tight roll. Remove the cling film once the roll is secure.
Preheat your oven to 200°C (400°F). Roll out the puff pastry if it isn’t pre-rolled, making sure it’s large enough to wrap around the turkey. Place the prosciutto-wrapped turkey on the pastry, seam-side down. Brush the edges of the pastry with the beaten egg, then fold the pastry over the turkey, sealing the edges. Trim any excess pastry, and brush the entire Wellington with egg wash.
Using a sharp knife, score the top of the pastry lightly with diagonal lines for decoration. Place the Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the turkey is cooked through. Allow the Wellington to rest for a few minutes before slicing.
Slice the Turkey Wellington into thick pieces and serve warm. This dish pairs well with roasted vegetables, mashed potatoes, or a light salad.
