Slice bread into 1cm cubes and dry out in 120C oven for 30 minutes.
Slice celery & onion into 5mm dice and sauté in frying pan with the butter.
Add the dried herbs and season with salt and pepper.
Add the dried cranberries and stir to combine.
Turn off the heat, then add the chicken stock and s4r to combine ensuring mixture is evenly coated.
Cool to room temperature.
Butterfly the Turkey breast and using a meat tenderiser, flatten to 1cm. Lay the breast on cling film.
Spread the Cranberry stuffing evenly of the Turkey breast and press firmly to flatten.
Using the cling film, roll the turkey into a sausage shape, then twist the cling film tightly at each end to seal & form an even sausage shape.
Place in the freezer for 10-15 minutes to firm.
Combine all ingredients except prosciutto in a food processor and blitz to a very fine chop.
Add chopped mixture (the duxelle) to a frying pan over medium heat and sauté until browned and moisture has evaporated (about 10-15 minutes), then leave to cool to room temperature.
On cling wrap, arrange two slices of prosciu=o end to end, overlapping each other by 3cm. Repeat 4 more times overlapping the side by side slices by 1cm. (The prosciutto width should match the width of the turkey roulade)
Spread the duxelle evenly on top of the prosciu=o layer and press firmly to flatten.
Remove Turkey Roulade from cling wrap and place along the bottom edge of the duxelle layer.
Just like you did with the Roulade, use the cling wrap to roll the duxelle layer around the roulade and twist the ends tightly to seal and form an even sausage shape.
Place in the freezer for 10-15 minutes to firm.
Allow puff pastry to thaw.
Make egg wash, and lightly bush the sheet of puff pastry.
Remove Turkey wellington from freezer and place along bottom edge of the pastry.
Roll the pastry around the wellington & seal the ends tightly.
Brush with egg wash, sprinkle with salt and bake in oven at 200C for 45 minutes.
Remove from oven and rest for 10 - 15 minutes before slicing.
Scrape any pan drippings from wellington into a small saucepan.
Slice onion into 5mm slices and sauté in saucepan.
Add chicken stock and cranberry jelly to saucepan and bring to a boil, stirring to combine.
Lower heat to medium and reduce by half.
Add butter, stirring vigorously to emulsify and reduce by half again.
Pour over slices of Turkey Wellington.
Ingredients
Directions
Slice bread into 1cm cubes and dry out in 120C oven for 30 minutes.
Slice celery & onion into 5mm dice and sauté in frying pan with the butter.
Add the dried herbs and season with salt and pepper.
Add the dried cranberries and stir to combine.
Turn off the heat, then add the chicken stock and s4r to combine ensuring mixture is evenly coated.
Cool to room temperature.
Butterfly the Turkey breast and using a meat tenderiser, flatten to 1cm. Lay the breast on cling film.
Spread the Cranberry stuffing evenly of the Turkey breast and press firmly to flatten.
Using the cling film, roll the turkey into a sausage shape, then twist the cling film tightly at each end to seal & form an even sausage shape.
Place in the freezer for 10-15 minutes to firm.
Combine all ingredients except prosciutto in a food processor and blitz to a very fine chop.
Add chopped mixture (the duxelle) to a frying pan over medium heat and sauté until browned and moisture has evaporated (about 10-15 minutes), then leave to cool to room temperature.
On cling wrap, arrange two slices of prosciu=o end to end, overlapping each other by 3cm. Repeat 4 more times overlapping the side by side slices by 1cm. (The prosciutto width should match the width of the turkey roulade)
Spread the duxelle evenly on top of the prosciu=o layer and press firmly to flatten.
Remove Turkey Roulade from cling wrap and place along the bottom edge of the duxelle layer.
Just like you did with the Roulade, use the cling wrap to roll the duxelle layer around the roulade and twist the ends tightly to seal and form an even sausage shape.
Place in the freezer for 10-15 minutes to firm.
Allow puff pastry to thaw.
Make egg wash, and lightly bush the sheet of puff pastry.
Remove Turkey wellington from freezer and place along bottom edge of the pastry.
Roll the pastry around the wellington & seal the ends tightly.
Brush with egg wash, sprinkle with salt and bake in oven at 200C for 45 minutes.
Remove from oven and rest for 10 - 15 minutes before slicing.
Scrape any pan drippings from wellington into a small saucepan.
Slice onion into 5mm slices and sauté in saucepan.
Add chicken stock and cranberry jelly to saucepan and bring to a boil, stirring to combine.
Lower heat to medium and reduce by half.
Add butter, stirring vigorously to emulsify and reduce by half again.
Pour over slices of Turkey Wellington.