There’s something about the crackle of golden puff pastry that instantly signals a special occasion. I remember the last time I made this Turkey Dinner Wellington—the kitchen filled with the mingling scents of sage, roasting turkey, and that sweet hint of cranberry. The pastry wasn’t as perfectly sealed as I hoped; a little cranberry sauce escaped the edges, making a tiny, sticky mess on the baking sheet. Still, every bite was worth that little imperfection. The turkey was juicy, the stuffing warmly spiced, and the cranberry added just the right touch of tartness. It felt like a holiday hug wrapped in pastry.
This dish has a way of turning a simple dinner into something worth lingering over. It’s a bit more involved than a weeknight roast, but that’s kind of the point. It asks you to slow down and savor the process—and the payoff is a beautifully presented meal that invites smiles and seconds.
- Combines all the classic holiday flavors—sage, cranberry, and turkey—in one elegant package.
- The flaky puff pastry adds texture and a golden finish, though it can be a bit delicate to handle.
- It’s simple—and that’s kind of the point. No complicated steps, just thoughtful layering of flavors.
- Perfect for a festive dinner, but not so fussy you can’t make it on a weekend when you want something special.
If you’re nervous about handling puff pastry, don’t worry. It’s forgiving, and a little flour on your hands or surface goes a long way. You might end up with a rustic-looking parcel, which honestly adds to the charm. And if you want to make this ahead, it’s surprisingly good reheated, with the pastry staying mostly crisp.
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Turkey Dinner Wellington
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
A festive and elegant Turkey Dinner Wellington featuring tender turkey breast, savory stuffing, cranberry sauce, and flaky puff pastry, perfect for holiday celebrations.
Ingredients
1 pound turkey breast, skinless and boneless
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup prepared sage and onion stuffing
1/2 cup cranberry sauce
1 sheet puff pastry, thawed (about 9x9 inches)
1 egg, beaten
1 tablespoon all-purpose flour, for dusting
1/2 teaspoon dried sage
1/4 teaspoon garlic powder
Instructions
Preheat the oven to 400°F (200°C).
Season the turkey breast evenly with salt, black pepper, dried sage, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Sear the turkey breast for 2-3 minutes on each side until golden brown. Remove from heat and let cool slightly.
On a lightly floured surface, roll out the puff pastry sheet to a 10×10 inch square.
Spread the prepared sage and onion stuffing evenly in the center of the puff pastry, leaving a 1-inch border around the edges.
Place the seared turkey breast on top of the stuffing.
Spread the cranberry sauce evenly over the turkey breast.
Fold the puff pastry edges over the turkey and stuffing, sealing all edges by pinching or pressing with a fork to form a neat parcel.
Place the Wellington seam side down on a baking sheet lined with parchment paper.
Brush the entire pastry with the beaten egg to give it a golden finish.
Using a sharp knife, lightly score the top of the pastry with a decorative pattern, being careful not to cut through.
Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the internal temperature of the turkey reaches 165°F (74°C).
Remove from oven and let rest for 10 minutes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
For kitchen gear, you really just need a sturdy skillet for searing the turkey and a baking sheet lined with parchment to catch any drips. When serving, this Wellington shines alongside simple roasted vegetables or a crisp green salad to balance the richness. I’ve tried swapping the sage and onion stuffing for a mushroom duxelles a couple of times, but it’s a bit less traditional and maybe a touch more earthy than I usually want in this dish. Another time, I added a thin layer of brie under the cranberry—it was tasty, but didn’t quite let the turkey shine as much. Feel free to experiment, though; that’s half the fun.
FAQ
Can I prepare this ahead of time?
Yes, you can assemble it and refrigerate before baking, but let it come to room temperature first for even cooking.
What if I don’t have sage and onion stuffing?
Store-bought stuffing or even a simple bread stuffing with herbs works fine. The key is to keep it moist but not soggy.
How do I know when it’s done?
The pastry should be golden and crisp, and the turkey’s internal temperature should reach 165°F.
Can I make it smaller or bigger?
Absolutely, just adjust the pastry and stuffing amounts accordingly. Cooking time might vary a bit.
This Turkey Dinner Wellington is more than just a meal. It’s a chance to gather, to savor those cozy holiday flavors wrapped up in flaky pastry. Give yourself the space to enjoy the process and the reward. You might find this becoming a new tradition.