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.