Turkey Wellington

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Ingredients

• 1.6 kg of turkey breast;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of olive oil;
• 1 bunch of fresh thyme;
• 340 g of cranberry jam;
• a handful of dried mushrooms;
• 6 strips of smoked bacon;
• 3 sprigs of fresh rosemary;
• 600 g of a mixture of various mushrooms;
• 1 turkey drumstick;
• 1 carrot;
• 1 leek;
• 1 onion;
• 2½ tablespoons of flour and a little for sprinkling;
• 2 liters of water;
• 1 tablespoon balsamic vinegar;
• 1 kg of puff pastry;
• 1 egg.
  
  

Preparation

Slightly cut the turkey breast along and slightly open it. Season the meat with spices and sprinkle with oil. Put half the leaves of thyme into the breast and oil it with jam. Leave some jam for later. Then fold the breast, giving it the original position, and connect the skewers for reliability.

Transfer the meat to a baking tray and mix it with a mixture of salt, pepper, olive oil and remaining thyme leaves. Cover the meat with foil and bake for 60-70 minutes at 180 ° C.

In the meantime, soak the mushrooms in boiled water. Fry the bacon with hot oil for 5-10 minutes until a crispy crust appears. Add the leaves from two branches of rosemary and mix. Put the bacon and fry the chopped fresh and soaked mushrooms in the same pan. Season with salt and pepper, pour in a little water and cook for 10-15 minutes. Then grind the mushrooms in a blender and cool.

For gravy, put turkey shank and large-sliced ​​carrots, leeks and onions into a saucepan. Add flour, spices and pour boiling water. Then add a tablespoon of jam, vinegar and the remaining branches of rosemary without leaves. Bring to a boil, reduce heat and cook for 2 hours until gravy thickens. Pass it through the sieve.

Roll out two large layers of dough. One layer must be bigger than the other. Cover the baking sheet with parchment, sprinkle with flour and place a smaller layer of dough on it. In the middle along the dough, distribute half the mushroom filling, from above place the turkey breast (do not forget to pull the skewers) and cover it with the remaining stuffing and toasted bacon.

Lubricate the edges of the dough with a beaten egg and cover the turkey with the second dough layer. Gently press the dough to the filling so that there is no air inside, and firmly bond the edges of the seams. Lubricate the cake with egg and bake at 180 ° C for 50-60 minutes until the dough rises and becomes golden. Before cutting the dish, leave it to cool for 10 minutes. Serve with hot gravy.

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