Ingredients
- For the Wellington Turkey Roast recipe:
- 1 piece about 1 Kg Turkey roast not tied
- 500 g puff pastry
- 500 g Paris mushroom
- 6 thin slices of Smoked breast
- 1 jar Chutney of cranberries or cherries
- 25 g Dried cep
- 6 strands Thyme
- 1 strand Rosemary
- 3 Tbsp Olive oil
- 30 g Butter
- 1 Egg yolk
- Salt and pepper
Preparation Method
1. Start this Wellington Turkey Roast recipe by soaking the dried ceps for 1 H in a bowl of warm water. Preheat the oven to 180°C (th. 6).
2. Open the turkey roast lengthwise. Season with salt and pepper, sprinkle with a bit of peeled thyme. Spread the chutney and close the roast. Roll it, then tie it up. Season and sprinkle with thyme.
3. Heat 2 Tbsp. olive oil and butter in a large skillet. Brown the roast on all sides. Place it in a dish, cover with a sheet of aluminum foil, bake for 30 min. Let cool.
4. Clean and cut the mushrooms. Sauté the smoked breast 5 min in the pan with 1 tablespoon of olive oil. Add the mushrooms, rosemary, and drained ceps. Season with salt and pepper. Sauté over medium heat for 10 min. Remove the rosemary and mix the mixture. Let cool.
5. Spread the puff pastry into a rectangle. Spread the filling over the dough, leaving a margin of a few centimeters on the edges. Place the roast in the center and wrap with the dough. Brown the top with the egg yolk and let rest for 2 hours in the refrigerator.
6. Place the Wellington turkey roast in a dish, bake and cook for about 40 min. Let stand 10 min out of the oven before slicing and serving.
