How To Make Wild Mushroom, Port & Thyme Turkey Wellington
You don’t have to wait for Thanksgiving to get a taste of our delicious turkey recipes! In these mouth-watering turkey recipes, we cook turkey in plenty of tasty ways. We have turkey sandwiched between lovely bread, baked as pie filling, and cooked in a casserole. Whatever way it’s served, turkey meat is a versatile dish you just can’t get enough of.
Serves:
Ingredients
- 1.5 lbs turkey breast, boneless and skinless
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 8 oz mixed wild mushrooms, sliced
- 1/4 cup port wine
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
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Add the sliced wild mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become tender.
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Pour in the port wine and cook for an additional 2 minutes until the liquid has evaporated. Stir in the fresh thyme and season with salt and pepper to taste. Remove from heat and let cool slightly.
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Lay out the puff pastry sheet on a lightly floured surface. Place the turkey breast in the center and spoon the mushroom mixture over the top.
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Gently fold the puff pastry over the turkey, sealing the edges and creating a neat parcel. Brush the beaten egg over the pastry to create a golden crust.
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Transfer the turkey wellington to the prepared baking sheet and bake for 30-35 minutes until the pastry is golden brown and the turkey is cooked through.
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Remove from the oven and let rest for a few minutes before slicing. Serve hot.
Nutrition
- Calories : 350kcal
- Total Fat : 15g
- Saturated Fat : 4g
- Cholesterol : 90mg
- Sodium : 300mg
- Total Carbohydrates : 22g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 30g
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