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
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.
Notes
- If using dried cranberries, soak in warm water for 10 minutes.
- Substitute pecans or walnuts for hazelnuts if desired.
- Serve with gravy or cranberry sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 7 g
- Sodium: 460 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 105 mg
