- 8
Ingredients
- FOR THE STUFFING, COOK:
- 1 ⁄2 cup bulk turkey sausage (4 oz.)
- 2 Tbsp. unsalted butter
- STIR IN:
- 1 cup diced onions
- 1 cup dried cranberries
- 1 cup fresh bread crumbs
- 1 ⁄2 cup low-sodium chicken broth
- 1 ⁄2 cup chopped, slivered almonds or salted pistachios
- 1 Tbsp. rubbed sage
- 1 1⁄2 tsp. dried thyme
- Salt and black pepper to taste
- FOR THE TURKEY, COAT:
- 1 bone-in turkey breast half (about 4 lb.)
- 1 pkg. prosciutto, thinly sliced (3 oz.)
- 1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz. pkg.)
- 2 eggs, divided, beaten
- 2 tsp. heavy cream
Preparation
Step 1
For the stuffing, cook sausage in butter in a sauté pan over medium heat until browned, breaking it into small bits with a wooden spoon.
Stir in onions and cook until soft, 3 minutes. Add cranberries, bread crumbs, chicken broth, almonds, sage, and thyme; season with salt and pepper, and cool.
For the turkey, coat a shallow roasting pan with nonstick spray. Remove skin from breast, then slice along breastbone, using a boning knife, to cut breast from rib bones. Season breast with salt and pepper and place on prepared roasting pan. Discard skin and bones.
Arrange strips of prosciutto, in a single (slightly overlapping) layer, across turkey.
Combine cooled stuffing mixture and 1 beaten egg in a bowl. Pat stuffing mixture evenly over prosciutto; chill breast 10 minutes.
Preheat oven to 400°.
Trim a 2-inch-wide strip from one side of pastry sheet; reserve for decorative cut-outs. Roll out remaining pastry sheet on a floured surface to a 12-inch square.
Drape pastry over breast, tucking pastry underneath; gently stretch dough if needed. Cut decorations from reserved dough, if desired.
Combine remaining egg and cream. Brush egg wash over entire pastry; apply decorations using egg wash, then brush again.
Roast Wellington 15 minutes, then reduce oven temperature to 350° and roast until an instant-read thermometer inserted into the center registers 165°, about 1¼ hours, brushing occasionally with egg wash. Let Wellington rest 10 minutes before slicing.
Nutrition Information
Per serving: 616 cal; 20g total fat (6g sat); 214mg chol; 785mg sodium; 37g carb; 3g fiber; 69g protein