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Cranberry Hazelnut Turkey Wellington


Here’s a terrific festive entertaining idea for any day during the holidays. I’ve heard from several Rock Recipes followers over the years who don’t want or need to have all those turkey leftovers and are looking for an alternative to a traditional stuffed turkey. This is an ideal solution, especially for couples, small families, or for dinner party entertaining. It’s like Christmas baked into a beautiful puff pastry crust, which makes a stunningly gorgeous presentation when you bring it to the table to carve.


Kim Hart Macneill

Recipe courtesy of Barry Parsons, author of Rock Recipes Christmas


  • 2 cloves garlic, minced
  • ¼ cup chopped onion
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cups dry bread crumbs
  • ½ cup chopped hazelnuts
  • 1½ tbsp dry chopped fresh thyme
  • ½ cup fresh or frozen cranberries
  • salt and pepper to season
  • 3 tbsp (approx.) turkey or
  • chicken stock
  • 2 sheets, (12x12 inches) frozen
  • puff pastry, thawed
  • 1½-2 lbs uncooked turkey breast
  • 1 egg + 2 tbsp water (beaten together for an egg wash)


  1. Begin by sautéing the garlic and onions in the olive oil and butter for a minute or two.
  2. Add the bread crumbs and toss until they begin to brown slightly. Add the hazelnuts, thyme, cranberries, salt, and pepper.
  3. Add only enough turkey stock to make the stuffing hold together.
  4. Place the first pastry sheet on a parchment-lined cookie sheet. Place the turkey breast along the center line of the pastry sheet. Brush the edges of the pastry with the egg wash.
  5. Place the stuffing on top of the turkey. Place the second pastry sheet over the turkey and stuffing. Trim the edges to form an oval shape. Save the trimmings in the fridge.
  6. Bring the edges of the dough together by pinching them together to seal. Roll the dough from the bottom layer over the top layer and press down all the way around the perimeter of the pastry. This creates a tighter seal.
  7. Brush the egg wash over the entire surface of the pastry.
  8. Decorate with additional pastry leaf shapes if desired. Just cut leaf shapes out of the trimmed pastry and score leaf veining into them with the tip of a sharp knife. Cut four½-inch slots in the top of the pastry to let steam escape. Chill for 20 minutes or longer in the fridge before baking. This helps the pastry to puff.
  9. Preheat oven to 400°F for about 15-20 minutes then reduce the heat to 350°F and continue baking for about another 35-45 minutes. Use a meat thermometer to make sure the center has reached at least 170°F to be sure the turkey is completely cooked. Let rest for 10 minutes before cutting into individual servings.

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