This Cranberry Hazelnut Turkey Wellington is my ultimate holiday showstopper—juicy turkey, toasted hazelnuts, and tart cranberries all wrapped up in flaky puff pastry. Each slice brings the perfect balance of savory, nutty, and sweet, making it impossible not to reach for seconds. Whether you’re planning a festive celebration or a cozy dinner, this dish will have everyone at the table raving.
Ingredients You’ll Need
The beauty of Cranberry Hazelnut Turkey Wellington is just how simple yet purposeful every ingredient is. Each item brings its own character—flavor, texture, or color—to the dish, so let’s look at what makes this recipe shine.
- Puff pastry: Delicate, buttery layers get gorgeously golden as they wrap around the savory turkey filling—store-bought works perfectly here!
- Ground turkey: The lean and juicy base for our wellington, it absorbs all the aromatic flavors and stays perfectly moist inside the pastry.
- Olive oil: Just a splash is needed to sauté the onion and garlic, which makes their flavor mellow and sweet.
- Onion: Finely chopped, it brings a gentle sweetness and a bit of texture to the turkey mixture.
- Garlic: A must for depth and aroma—two cloves are just right for a pronounced yet not overpowering flavor.
- Dried cranberries: Chopped cranberries infuse every bite with pops of sweet and tart contrast.
- Hazelnuts: Toasted and chopped, they offer a subtle crunch and nuttiness that’s irresistible (toast them yourself for max flavor!).
- Breadcrumbs: They help bind the turkey filling together while lightening its texture.
- Dijon mustard: A tablespoon wakes up the whole dish with tang and complexity.
- Egg: Brushed over the pastry, it turns the crust a glorious golden hue in the oven.
- Fresh thyme: A sprinkle of leaves adds earthy, herbal notes that make the filling feel truly special.
- Salt: Just enough to make every ingredient pop.
- Black pepper: A half teaspoon brings gentle warmth and rounds out the flavors.
How to Make Cranberry Hazelnut Turkey Wellington
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures a crisp bottom crust and makes cleanup later a total breeze. Parchment is your secret to golden pastry (and less kitchen stress).
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat, then add in your finely chopped onion. Cook for 3–4 minutes until the onion is translucent and gently sweet. Drop in the minced garlic and cook for one minute more—just enough time for it to get fragrant but not to brown.
Step 3: Make the Filling
Now for the heart of your Cranberry Hazelnut Turkey Wellington! In a large bowl, combine the ground turkey, your sautéed onion and garlic, chopped cranberries, toasted hazelnuts, breadcrumbs, Dijon mustard, fresh thyme, salt, and pepper. Use a large spoon or your hands to mix until everything is fully incorporated. Don’t overmix—just enough so it all comes together and feels cohesive.
Step 4: Shape and Wrap
On a lightly floured surface, roll out the puff pastry so it’s large enough to encase your filling. Spoon the turkey mixture into the center and gently shape it into a log. Fold the puff pastry over the filling, pressing the seams to seal, then place the whole package seam-side down on your prepared baking sheet.
Step 5: Apply Egg Wash
Brush the surface of the wrapped wellington with a beaten egg. This step ensures the pastry will bake to that irresistible golden and shiny finish—one of the classic hallmarks of any fabulous wellington.
Step 6: Bake to Perfection
Slide your Cranberry Hazelnut Turkey Wellington into the oven and bake for 35–40 minutes. You want the pastry deeply golden and the filling to reach an internal temperature of 165°F (74°C). The scent that will fill your kitchen is the very definition of comfort and celebration.
Step 7: Rest and Slice
When it’s finished baking, let your wellington rest for at least 10 minutes before slicing. This helps the juices redistribute, so every slice holds its shape and is packed with flavor. Serve up, and reap the praise!
How to Serve Cranberry Hazelnut Turkey Wellington
Garnishes
A sprinkle of extra toasted hazelnuts and a shower of fresh thyme leaves over the top adds texture and a pop of deep green color. If you’re feeling fancy, dot the platter with a few whole cranberries for a festive look that celebrates the flavors inside the wellington.
Side Dishes
While Cranberry Hazelnut Turkey Wellington is impressive on its own, it absolutely sings when paired with sides like buttery mashed potatoes, roasted Brussels sprouts, or a jewel-toned winter salad. You might also serve it with a ladle of rich turkey gravy or tangy cranberry sauce to bring even more holiday magic to the plate.
Creative Ways to Present
Slice your wellington tableside for a little drama, or present individual plated slices on top of a pool of gravy. For parties, cut the wellington into elegant strips and serve as hearty finger food bites—your guests will adore the playful approach to such a classic dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it’s a rare event in my house!), wrap the remaining Cranberry Hazelnut Turkey Wellington tightly in plastic wrap or store in an airtight container. It keeps in the fridge for up to three days—delicious reheated for lunch or dinner.
Freezing
Want to get ahead with your holiday menu? You can freeze the assembled but unbaked wellington for up to one month—just wrap it well and thaw in the fridge overnight before baking as usual. It’s a lifesaver for busy cooks!
Reheating
To reheat, place slices in a 350°F (175°C) oven for about 15 minutes, or until heated through and the pastry is crisp again. If you’re reheating a whole leftover wellington, cover it loosely with foil to prevent over-browning, then bake until warmed through.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! While this recipe celebrates the classic flavors of Cranberry Hazelnut Turkey Wellington, ground chicken swaps in seamlessly. The outcome is still juicy and flavorful—just make sure to check for doneness and adjust seasoning to your taste.
How do I toast hazelnuts?
Spread the hazelnuts on a baking sheet and roast in a 350°F (175°C) oven for 8–10 minutes, shaking once or twice, until fragrant and golden. Rub them between a towel to remove any loose skins before chopping.
Can I make Cranberry Hazelnut Turkey Wellington nut-free?
Definitely! Just leave out the hazelnuts for an equally tasty and satisfying wellington. If you like, you can substitute with toasted pumpkin seeds for crunch, or simply omit nuts altogether.
What’s the best way to prevent the bottom from getting soggy?
Lining your baking sheet with parchment and preheating the oven are both key. You can also sprinkle a tiny bit of extra breadcrumbs under the filling inside the pastry, which helps soak up any moisture during baking and keeps the crust crisp.
Can I prepare Cranberry Hazelnut Turkey Wellington in advance?
Yes! You can assemble the wellington up to a day ahead and keep it covered in the fridge. For longer storage, freeze before baking and just bake it straight from the fridge or after thawing—making entertaining easy and stress-free.
Final Thoughts
If you’re searching for a centerpiece that’s elegant, full of flavor, and guaranteed to gather everyone around the table, Cranberry Hazelnut Turkey Wellington is your answer. It’s as fun to make as it is to eat, and I truly hope you give it a try at your next gathering—you might just start a brand-new tradition!
Print
Cranberry Hazelnut Turkey Wellington Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Impress your guests with this Cranberry Hazelnut Turkey Wellington, a festive twist on a classic dish. A flavorful turkey filling studded with cranberries and hazelnuts is wrapped in flaky puff pastry for a show-stopping main course.
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
Turkey Filling:
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, chopped
- 1/2 cup hazelnuts, toasted and chopped
- 1/2 cup breadcrumbs
- 1 tablespoon Dijon mustard
- 1 egg, beaten (for egg wash)
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté onion and garlic: In a skillet over medium heat, sauté the chopped onion until translucent. Add garlic and cook for 1 more minute.
- Prepare turkey mixture: In a large bowl, combine ground turkey, sautéed onion and garlic, cranberries, hazelnuts, breadcrumbs, mustard, thyme, salt, and pepper. Mix well.
- Assemble Wellington: Roll out puff pastry on a floured surface. Place turkey mixture in the center and shape into a log. Fold pastry over the mixture, seal edges, and place seam side down on the baking sheet.
- Bake: Brush pastry with beaten egg. Bake for 35–40 minutes until golden and turkey reaches 165°F (74°C) internally.
- Rest and serve: Let it rest for 10 minutes before slicing and serving.
Notes
- You can substitute ground chicken for turkey if preferred.
- Add a tablespoon of orange zest for extra flavor.
- Serve with gravy or cranberry sauce for a festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
