05 Dec Pistachio and Brie Stuffed Turkey Wellington with Boysenberry Sauce
With Christmas only weeks away now, I thought why not make my next shot at a Wellington something a little more ‘festive’? I am always looking to try something new, and am always working out ways to feed my family without too much waste. Come Christmas time, a whole turkey for eight of us (two of whom are under the age of 7) is just overkill – even if you have 8 million ideas for leftovers.
This Turkey Wellington makes for the perfect alternative to a whole roasted bird, and is pretty much Christmas baked right into a beautiful puff pastry crust. It’s definitely a head-turner and is packed with fancy prosciutto and classic festive ingredients, like cranberries, pistachios and herbs.
You need to get on this turkey wellington if you want to try something a little bit different for your Christmas feast this year. It swaps in succulent turkey breast for beef, while a traditional ‘stuffing’ of spinach, breadcrumb, pistachios and cranberry is nestled around the outside in place of the duxelles, helping to seal in all those delicious juices. Add some creamy brie (for no other reason but because you can), and then bake the whole lot up in a golden puff pastry crust to ensure none of the wonderful flavours are lost. It’s dinner party perfect.
Enjoy with gusto,
Pistachio and Brie Stuffed Turkey Wellington with Boysenberry Sauce
1.5kg – 1.8kg turkey breast, skin-off
Salt and pepper, to taste
100g prosciutto, thinly sliced
2 sheets frozen puff pastry, thawed
¼ wedge brie, sliced
1 egg, beaten
For the stuffing:
120g baby spinach
½ cup roasted pistachios, roughly chopped
½ cup dried cranberries, roughly chopped
½ cup sourdough breadcrumbs (see note)
½ cup flour
1 teaspoon fresh thyme leaves
For the sauce:
½ cup boysenberries (see note)
½ cup dry red wine
3 tablespoons butter (divided into 1 tablespoon + 2 tablespoons)
1 clove garlic, minced
1 tablespoon Balsamic vinegar
½ teaspoon fresh thyme leaves
Preheat oven to 350F / 180C.
Place the turkey breast on plastic chopping board and cover with cling wrap or baking paper. Pound until it’s nice and flat (about 1.5 inches thick). Tightly roll the meat, trimming off the ends so it is uniform in girth from end to end. Season well with salt and pepper.
Arrange strips of prosciutto in a single layer across the turkey, slightly overlapping the edges. Wrap tightly in cling wrap and place in the refrigerator.
Meanwhile, prepare the stuffing by placing the spinach in a large bowl. Pour boiling water over the top and allow to sit for 1-2 minutes. Drain and cool under cold running water for a further minute. Remove excess liquid by squeezing tightly in small handfuls. Roughly chop and return to mixing bowl. Add the remaining ingredients and combine well. Add egg and combine well, allow to cool completely.
Remove the turkey from the fridge and discard the cling wrap. Lay the sliced brie across the top of the meat, followed by the stuffing. Pat the stuffing down so that in encases the meat evenly. Return to the fridge to chill for 10 minutes.
Lay out the pastry so that it forms a rectangle approximately 40cm x 35cm. Place the stuffing-wrapped turkey breast in the centre of the puff pastry. With a sharp knife, cut horizontal slits on a 45 degree angle, about 1 inch apart on the edge of each side of the pastry.
Fold over the ends and then carefully fold each slitted piece over the turkey and continue braiding until all the meat is completely covered. Brush the pastry with the beaten egg.
Place in the oven and cook until golden and an instant read thermometer inserted into the centre of the meat reads 165F / 75C, about 1 ¼ hours, brushing occasionally with egg wash. Remove from oven and allow to rest for 15 minute while you prepare the sauce.
For the sauce, in a blender, combine the wine and boysenberries. Set aside.
Heat a saucepan or skillet over low heat and melt 1 tablespoon butter.
Add the garlic and cook for about 1 minute before adding the balsamic vinegar. Stir and continue to heat until it reaches a syrupy consistency.
Pour in the boysenberry and wine mixture, bringing the heat up to high. Continue to head, stirring occasionally until the sauce thickens.
Remove from heat and allow to cool for 3-5 minutes
Whisk in 2 tablespoons of chilled butter and thyme. Serve immediately with the carved turkey wellington.
I use sourdough breadcrumbs as I almost always have sourdough bread on hand. It is simply a matter of blitzing day-old bread in the blender. If you don’t wish to make your own breadcrumbs, store-bought Panko crumbs are fine to use instead.
Boysenberries can easily be swapped for any other berry, so feel free to use whatever is available. Raspberries, blackberries and even blueberries will all work perfectly in this dish – the method and other ingredients don’t change.
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