Photo: Claudio Schwarz
Roast turkey & cranberry Wellington
21 ingredients
Serves 8
openrecipes
A festive twist on the classic British dish of beef Wellington, rich with chestnuts and stuffing
Estimated Nutrition (whole recipe, rough)
1461
Calories
67g
Protein
66g
Fat
142g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork Sausage | 100g cooked | 301 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pastry | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1x2-2.5kg/4lb 8oz-5lb 8oz turkey breast , skin removed
- 2-3 tbsp cooking oil , plus extra for greasing
- 16-20 thin rashers rindless streaky bacon
- 450g puff pastry , home-made or bought
- flour , for dusting
- 1 egg , beaten
- 2 onions , finely chopped
- knob of butter
- 350g turkey trimmings (from breast)
- 225g pork sausages , skinned
- 2 eggs
- 150g dried cranberries , chopped
- 150g unsweetened chestnut purée
- 100g fresh white breadcrumbs
- 25g butter , plus extra for the shallots
- 50g shallots or onions, sliced
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 400ml red wine (about ½ bottle)
- 300ml water or chicken stock made with 1/8 stock cube
- 1 heaped tsp plain flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes