Name: Cranberry Hazelnut Turkey Wellington Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 1 lb turkey tenderloin; 1 tablespoon olive oil; 1/2 cup fresh or dried cranberries; 1/3 cup chopped toasted hazelnuts; 1/2 cup cream cheese, softened; 1 tablespoon Dijon mustard; 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme); 1 egg, beaten (for egg wash); Salt and pepper to taste

Jump to Recipe·Print Recipe

If you’re craving a showstopper at your holiday table or simply want to treat yourself to something out-of-the-ordinary, the Cranberry Hazelnut Turkey Wellington is about to become your new go-to. Juicy turkey tenderloin is hugged by golden puff pastry, while a festive medley of cranberries, toasted hazelnuts, and herby cream cheese creates a rich, savory-sweet filling that’s as decadent as it is simple to prepare. Each bite delivers the magic of Thanksgiving mingled with the coziness of a home-cooked classic, making Cranberry Hazelnut Turkey Wellington a sensational centerpiece for gatherings big or small.

Cranberry Hazelnut Turkey Wellington Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the elegant presentation fool you—these ingredients are delightfully straightforward. Each one brings something unmistakable: texture from hazelnuts, brightness from cranberries, and dreamy richness from cream cheese. Together, they transform a humble turkey tenderloin into an extraordinary Cranberry Hazelnut Turkey Wellington.

Puff Pastry (1 sheet, thawed): This is your shortcut to crisp, flaky, golden perfection encasing the whole dish.
Turkey Tenderloin (1 lb): Lean, tender, and the perfect size for wrapping tightly without any fuss.
Olive Oil (1 tablespoon): Helps give a beautiful sear and seals in all that turkey juiciness.
Cranberries (1/2 cup, fresh or dried): Their tart flavor balances the rich ingredients—soak dried ones first for the best texture.
Chopped Toasted Hazelnuts (1/3 cup): Nutty crunch with a sweet, aromatic note that makes this filling irresistible.
Cream Cheese (1/2 cup, softened): Lush and spreadable, it acts as the binding magic for your cranberry and nut filling.
Dijon Mustard (1 tablespoon): A little zing goes a long way; it brightens the entire flavor profile.
Fresh Thyme Leaves (1 teaspoon, or 1/2 tsp dried): Earthy and fragrant, thyme gives this Wellington its savory backbone.
Egg (1, beaten): For that gorgeous golden shine on your pastry.
Salt and Pepper (to taste): Don’t skimp here—seasoning is everything!

How to Make Cranberry Hazelnut Turkey Wellington

Step 1: Prepare the Oven and Turkey

First, preheat your oven to 400°F (200°C) while you season the turkey tenderloin generously with salt and pepper. A hot oven ensures your Cranberry Hazelnut Turkey Wellington pastry puffs up beautifully, and the turkey starts out seasoned just right, delivering flavor in every bite.

Step 2: Sear the Turkey

Heat olive oil in a skillet over medium-high heat and sear the turkey on all sides until it’s deeply golden—about 6 to 8 minutes total. This quick sear locks in moisture, giving you juicy turkey when it bakes. Set the turkey aside to cool slightly; it’s much easier to handle when it’s not piping hot.

Step 3: Mix Up the Filling

In a small bowl, stir together the softened cream cheese, Dijon mustard, cranberries, toasted hazelnuts, and thyme leaves. This is your flavor-packed filling—creamy, tangy, nutty, and just a touch sweet. If you’re using dried cranberries, soak them in warm water first so they’re plump and blend right in.

Step 4: Assemble the Wellington

Roll out your puff pastry on a lightly floured surface so it’s large enough to envelop the turkey. Spread the cream cheese mixture down the center, creating a cushy bed for the turkey. Lay the cooled turkey tenderloin on top, then neatly fold the pastry over, tucking in the edges and sealing them well. The secret to a gorgeous Cranberry Hazelnut Turkey Wellington is a snug wrap, so there’s no filling oozing out in the oven.

Step 5: Bake to Golden Perfection

Brush the entire pastry bundle with beaten egg for ultimate sheen, then place it seam-side down on a parchment-lined baking sheet. Slide it into your preheated oven and bake for 30 to 35 minutes—watch for that beautiful golden-brown crust. Your Cranberry Hazelnut Turkey Wellington is ready when the internal turkey temperature hits 165°F (74°C) and the pastry is crisp and flaky.

Step 6: Rest and Slice

Let your Wellington rest for at least 5 minutes so the juices settle and slicing is a breeze. Use a sharp serrated knife to cut clean slices, showing off those gorgeous layers inside!

How to Serve Cranberry Hazelnut Turkey Wellington

Garnishes

Elevate each slice of Cranberry Hazelnut Turkey Wellington with a scattering of fresh thyme sprigs or a handful of extra chopped hazelnuts for a toasty crunch. If you adore color, a drizzle of cranberry sauce or a shower of pomegranate arils looks stunning and adds a vibrant finish.

Side Dishes

Pairing is everything! This main dish loves simple, bright sides—think roasted Brussels sprouts, garlicky green beans, or a citrusy mixed salad. And don’t forget creamy mashed potatoes or a tangy gravy to soak up every delicious bite of your Cranberry Hazelnut Turkey Wellington.

Creative Ways to Present

For a dramatic entrance, serve the Wellington whole at the table and slice in front of your guests. Mini versions for individual portions are also charming—just cut the turkey and pastry into smaller pieces before assembling. Stack slices over a bed of arugula or quinoa for a modern, wholesome twist.

Make Ahead and Storage

Storing Leftovers

Once your Cranberry Hazelnut Turkey Wellington has fully cooled, wrap slices tightly in plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days; the pastry might soften slightly, but the robust flavors only get better!

Freezing

To freeze, wrap uncooked or baked Wellington tightly in several layers of plastic wrap and foil. For best results, freeze before baking so the pastry crisps up again in the oven. Just thaw overnight in the fridge before baking or reheating as usual.

Reheating

Reheat leftovers in a 350°F (175°C) oven for about 15 minutes, uncovered, to restore that crisp pastry. The microwave works in a pinch, but gently reheating in the oven is the best way to enjoy your Cranberry Hazelnut Turkey Wellington just like day one.

FAQs

Can I make Cranberry Hazelnut Turkey Wellington ahead of time?

Absolutely! You can assemble the Wellington up to a day in advance and keep it wrapped in the refrigerator. When you’re ready to bake, just brush with egg and pop it in the oven. This flexibility makes it perfect for holiday planning.

What can I substitute for hazelnuts?

If hazelnuts aren’t your favorite or there’s a nut allergy, try chopped pecans or walnuts instead—they both offer a similar crunch and subtle flavor. For a nut-free version, sunflower seeds add great texture without compromising the spirit of the dish.

Is it possible to use chicken instead of turkey?

Of course! Chicken breast works beautifully. Just adjust the cooking time if needed—chicken breasts are usually thinner, so check for doneness a little earlier, but otherwise, the technique and flavors stay exactly the same.

Can I use homemade pastry?

If you’re up for it, homemade pastry makes Cranberry Hazelnut Turkey Wellington even more impressive. Just roll it out to a similar thickness and size as store-bought puff pastry. The light, buttery layers will be worth the effort.

How do I prevent the bottom from getting soggy?

Let the seared turkey cool completely before wrapping and consider using a thicker layer of the cream cheese mixture as a moisture barrier. Baking on a preheated baking sheet also helps the bottom crisp up nicely for your Cranberry Hazelnut Turkey Wellington.

Final Thoughts

Cranberry Hazelnut Turkey Wellington is an absolute delight to make and share—its gorgeous presentation and knockout flavors never fail to win fans. Don’t wait for the next big holiday; you deserve this treat on your table any time of year. Get baking and savor every warm, flaky, festive bite!

Cranberry Hazelnut Turkey Wellington Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a festive feast with this Cranberry Hazelnut Turkey Wellington recipe. Juicy turkey tenderloin wrapped in puff pastry with a flavorful cream cheese, cranberry, and hazelnut stuffing.

Ingredients

Scale

Puff Pastry:

1 sheet puff pastry, thawed

Turkey:

1 lb turkey tenderloin

Stuffing:

1 tablespoon olive oil
1/2 cup fresh or dried cranberries
1/3 cup chopped toasted hazelnuts
1/2 cup cream cheese, softened
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)

Additional:

1 egg, beaten (for egg wash)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Sear the turkey: Season and sear the turkey tenderloin until browned.
Prepare the stuffing: Mix cream cheese, mustard, cranberries, hazelnuts, and thyme.
Assemble: Roll out pastry, spread stuffing, place turkey, fold over, seal, and brush with egg wash.
Bake: Bake for 30-35 minutes until golden and turkey reaches 165°F (74°C).
Rest: Let rest for 5 minutes before slicing.