Cranberry Hazelnut Turkey Wellington
This Cranberry Hazelnut Turkey Wellington is a show-stopping holiday main course that combines tender turkey breast with a savory hazelnut stuffing and tart cranberries, all wrapped in buttery puff pastry. The result is a crispy, golden crust and a juicy, flavorful turkey that looks as impressive as it tastes. Ideal for Thanksgiving, Christmas, or special family dinners, this easy turkey Wellington recipe brings gourmet flavor to your home kitchen.
Prep Time25 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 10 minutes mins
Servings: 6
- 2 sheets 12x12 inches frozen puff pastry, thawed
- 1½ –2 lbs uncooked turkey breast
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic minced
- ¼ cup chopped onion
- ½ cup chopped hazelnuts
- 2 cups dry bread crumbs
- 2 –3 tbsp turkey or chicken stock
- 1½ tbsp chopped fresh thyme
- Salt and pepper to taste
- ½ cup fresh or frozen cranberries
- 1 egg + 2 tbsp water beaten (for egg wash)
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil and butter in a skillet; sauté onion and garlic until fragrant.
Add hazelnuts and bread crumbs, stirring until lightly toasted.
Pour in stock and thyme; season with salt and pepper, then remove from heat.
Flatten turkey breast slightly and season both sides.
Spread the hazelnut mixture evenly over the turkey and sprinkle cranberries on top.
Roll the turkey tightly and wrap it in puff pastry, sealing the edges with egg wash.
Brush the top with more egg wash for shine.
Bake for 40–45 minutes or until golden brown and internal temperature reaches 165°F (74°C).
Rest for 10 minutes, then slice and serve warm.
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Make ahead: Assemble and refrigerate up to 1 day before baking.
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Substitute hazelnuts: Use pecans, walnuts, or almonds for a twist.
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Add herbs: Fresh rosemary or sage pairs beautifully with the turkey.
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Presentation tip: Score the pastry gently for a decorative finish.
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Serve with: Cranberry sauce or gravy for an extra festive touch.