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  • Olive Magazine

    Seasonal

    Dec 09, 2020 8 minutes
    Recipes ADAM BUSH Photographs PETER CASSIDY

    Turkey wellington

    4 HOURS + COOLING | SERVES 8 A LITTLE EFFORT

    Some butchers will do a turkey breast joint (a breast that has been butterflied and then re-rolled as a roasting joint) – if you can get hold of one of those, perfect! This can be prepared up to two days in advance, then just popped in the oven for half an hour. Plus, any leftover slices can be frozen.

    skinless turkey breast 1.5kg
    flat-leaf parsley a large bunch, roughly chopped
    garlic 3 cloves, crushed, plus ½ a bulb, cloves bashed
    lemon 1, zested
    soft white breadcrumbs 150g
    dried cranberries 75g
    olive oil 2 tbsp, plus extra for drizzling
    onions 1 thickly sliced, ½ finely chopped
    chestnut mushrooms 500g, finely chopped
    caramelised red onion chutney 2 tbsp
    english mustard 1 tbsp
    parma ham 12 slices
    puff pastry 2 x 500g blocks egg 1, beaten
    thyme 6 sprigs, leaves stripped
    cranberry sauce to serve

    GRAVY

    plain flour 2 tbsp, plus more for dusting
    olive oil 1 tbsp (optional)
    white wine a large glass
    chicken or turkey stock 750ml
    redcurrant jelly 1-2 tbsp

    • Heat the oven to 180C/fan 160C/gas 4. Put the turkey breast onto a chopping board and trim so that it’s roughly cylindrical. Use a sharp knife to slightly

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