Looking for a twist on the traditional stuffed turkey for the holidays? This Turkey Wellington Recipe with Cranberries and Hazelnuts tastes amazing and comes out looking gorgeous so that you can wow your guests with a beautiful presentation to accompany a delicious meal. Easy to carve and serve, this is a perfect option for any turkey lover who isn’t looking to have leftovers in their fridge weeks after the original dinner.
This perfectly flavorful and unique dish is sure to satisfy everyone’s turkey cravings during the holidays. I actually prefer this over a plain turkey and the kids love it as well. Change things up a bit this year and try this Cranberry & Hazelnut Turkey Wellington!
Turkey Wellington With Cranberries & Hazelnuts Recipe
- 2 sheets, (12 x 12 inches) frozen puff pastry, thawed
- 1½ to 2 pounds uncooked turkey breast
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves minced garlic
- ¼ cup chopped onion
- ½ cup chopped hazelnuts
- 2 cups dry bread crumbs
- few tbsp turkey or chicken stock
- 1½ tbsp dry chopped fresh thyme
- salt and pepper to season
- ½ cup fresh or frozen cranberries
- 1 egg + 2 tbsp water (beaten together for an egg wash)
Get the Instructions and watch a VIDEO TUTORIAL for this recipe here: cbc.ca
Images and Recipe courtesy of: Rock Recipes
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