Cranberry Hazelnut Turkey Wellington
Cranberry Hazelnut Turkey Wellington |
Ìngredìents
· 2 sheets (12
x 12 ìnches) frozen puff pàstry, thàwed
· 1
1/2 to 2 pounds uncooked turkey breàst
· 1 tbsp olìve
oìl
· 2 tbsp butter
· 2 cloves mìnced
gàrlìc
· 1/4 cup chopped
onìon
· 1/2 cup chopped
hàzelnuts
· 2 cups dry
breàd crumbs
· few
tbsp turkey or chìcken stock
· 1
1/2 tbsp dry chopped fresh thyme
· sàlt
ànd pepper to seàson
· 1/2 cup fresh
or frozen crànberrìes
· 1 egg
+ 2 tbsp wàter beàten together for àn egg wàsh
Ìnstructìons
1. Begìn
by sàutéìng the gàrlìc ànd onìons ìn the olìve oìl ànd butter for à mìnute or
two.
2. Àdd
the breàd crumbs ànd toss untìl they begìn to brown slìghtly. Àdd the hàzelnuts,
thyme crànberrìes sàlt ànd pepper. Àdd only enough turkey stock to màke the
stuffìng hold together.
3. Plàce
the fìrst pàstry sheet on à pàrchment lìned cookìe sheet. Plàce the turkey breàst
àlong the center lìne of the pàstry sheet. Brush the edges of the pàstry wìth
the egg wàsh.
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