Turkey Wellington with Wild Mushroom, Port and Thyme

Turkey Wellington with Wild Mushroom, Port and Thyme

Looking for a stress-free main course for Christmas and a dinner companion? Then you got this mushroom and port turkey wellington. Its assembly can be done a day or two in advance. This is a classic dish that combines the flavors of wild mushrooms, port wine, and thyme with a tender turkey breast. All this wrapped in a flaky pastry crust.

Wanted a Christmas main course, that would go down well with your family? Well this is your kitchen moment to make it happen. At he end of it, everyone got to smile and it could just turn out to be so easy to prepare when you follow the recipe – don’t mind the time it takes!

Tips on how to prepare this recipe

To prepare a wild mushroom, port and thyme Turkey Wellington, you will need to start by preparing the filling. This involves sautéing the wild mushrooms and thyme in a pan until they are tender, and then deglazing the pan with port wine.

Next, you will need to prepare the turkey breast by seasoning it with salt and pepper, and then browning it in a pan. Once the turkey and mushroom filling are prepared, you can assemble the Wellington by placing the turkey and mushroom mixture on top of a sheet of puff pastry. After that you can then wrap the pastry around the turkey and filling to form a neat package.

Finally, you can bake the Wellington in the oven until the pastry is golden brown and the turkey is cooked through.

PREPARE AHEAD

This turkey wellington recipe does require a bit of time, but you can prepare both the mushroom stuffing and the turkey ahead.  This means you can have a magnificent centerpiece dish ready to serve in only about an hour!

Simply bake the turkey as per Instructions, allow to cool completely, then cover and refrigerate (collect the juices in a separate dish and also refrigerate). Remove from the fridge an hour before making the recipe the following day to get it up to room temperature.

Once your mushroom mixture has been cooked and whizzed in a food processor and all of the ingredients have been added set aside to cool then cover and refrigerate it overnight.

TOP TIPS

  • Bake the turkey breast until just cooked before assembling the recipe.
  • Cool the turkey breast as well as the mushroom mixture completely before wrapping in the pastry.
  • Both can be prepared the night before. Once cooled refrigerate overnight and assemble the recipe the next day. Remove from the fridge an hour before making the recipe.
  • Ensure the pastry also is at room temperature before assembling the recipe.
  • Make sure your pastry is big enough to wrap around the turkey breast.
  • Cook the mushroom mixture until ALL the moisture has evaporated.
  • Season the mushroom mixture generously.
  • Bake the wellington in a preheated oven.
  • Use a sharp knife to slice your turkey wellington. Your slices will look neater.
  • Best served hot. Refrigerate leftovers, covered, for up to 4 days.

Thyme Turkey Wellington

Turkey Wellington is a classic dish that combines the flavors of wild mushrooms, port wine, and thyme with a tender turkey breast, all wrapped in a flaky pastry crust.
Prep Time50 mins
Cook Time1 hr
plus chilling and resting10 mins
Total Time2 hrs
Course: Dinner, Main Course
Cuisine: British
Keyword: Christmas main course, dinner recipe, new year dish, turkey wellington recipe
Servings: 6 people
Calories: 794kcal
Author: daisol plate

Equipment

  • Medium sized baking sheet
  • Pastry brush

Ingredients

  • 1 (6-7) pound turkey breast, butterflied and pounded to an even thickness
  • 1 tbsp. olive oil
  • 1 onion, finely diced
  • 1 pound wild mushrooms, finely chopped
  • 1 garlic clove, minced
  • ¼ cup pot wine
  • 2 tbsp. finely chopped fresh thyme
  • salt and pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten

Instructions

  • Preheat your oven to 400°F (200°C).
  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Add the mushrooms and cook until they have released their liquid, about 5 minutes.
  • Add the garlic and cook for 1 more minute.
  • Add the port wine and thyme, and cook until the liquid has reduced by half, about 5 minutes.
  • Season the mushroom mixture with salt and pepper, and set aside to cool.
  • Lay the puff pastry sheet on a lightly floured surface, and place the butterflied and pounded turkey breast in the center.
  • Spread the mushroom mixture over the top of the turkey breast.
  • Roll the pastry around the turkey breast, sealing the edges well.
  • Place the turkey Wellington on a baking sheet and brush the top with the beaten egg.
  • Bake in the preheated oven for 1 hour, or until the pastry is golden brown and the internal temperature of the turkey reaches 165°F (75°C).
    Turkey wellington recipe
  • Allow the turkey Wellington to rest for 10 minutes before slicing and serving. Enjoy!

Notes

  • Bake the turkey breast until just cooked before assembling the recipe.
  • Cool the turkey breast as well as the mushroom mixture completely before wrapping in the pastry.
  • Both can be prepared the night before. Once cooled refrigerate overnight and assemble the recipe the next day. Remove from the fridge an hour before making the recipe.
  • Ensure the pastry is also at room temperature before assembling the recipe.
  • Make sure your pastry is big enough to wrap around the turkey breast.
  • Cook the mushroom mixture until ALL the moisture has evaporated.
  • Season the mushroom mixture generously.
  • Bake the wellington in a preheated oven.
  • Use a sharp knife to slice your turkey wellington. Your slices will look neater.
  • Best served hot. Refrigerate leftovers, covered, for up to 4 days.
A NOTE about baking: If using a fan-assisted oven refer to your appliance’s instructions and adjust the temperature accordingly.


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