Turkey, Brie & cranberry Wellington

Turkey, Brie & cranberry Wellington

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(4 ratings)


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Cooking time

Prep: 45 mins Cook: 1 hr, 20 mins

Skill level

Moderately easy


Serves 8

An original centrepiece that's great for entertaining - swap beef for turkey, and add fruit sauce and stuffing to your pastry roll

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 2 x 500g blocks all-butter puff pastry
  • plain flour, for dusting
  • 1 egg, beaten

For the stuffing layer

  • 2 tbsp butter
  • 1 leek, finely sliced
  • 100g gammon, chopped
  • 4 sausages, skins removed
  • 5 sage leaves, chopped
  • 85g fresh breadcrumbs

For the filling

  • 2 turkey breasts
  • 200g brie, sliced
  • 4-5 tbsp cranberry sauce

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  1. For the filling, trim your turkey breasts: you want to create a long tube of meat in the middle of your Wellington, similar in shape to a fillet of beef – you can use the trimmings in the stuffing, so don’t worry about wastage. Once you have the correct shape, slice a pocket into the breasts deep enough so that the Brie and cranberry sauce will stay inside, but don’t cut all the way through. Divide the cranberry sauce and Brie between the 2 turkey breasts, then chill while you make the stuffing.
  2. For the stuffing, heat the butter in a frying pan and gently cook the leek for about 5 mins. Meanwhile, finely chop the turkey trimmings and add to the pan with the gammon. Cook for about 5 mins, then remove and allow to cool slightly. Mix with the sausagemeat, sage and breadcrumbs, then season.
  3. Roll out the first block of pastry on a floured surface to about £1 thickness: you want a long thin shape that is about 5cm wider than turkey breast width and 5cm longer than length of turkey breasts placed end to end. Gently lift this onto a baking sheet and put the turkey breasts on top, followed by the stuffing. Roll out the second block of pastry, brush the edge of the bottom sheet with egg and lay the top one over. Trim edges to neaten, then crimp together. Can be made up to 1 day in advance and chilled.
  4. Heat oven to 200C/180C fan/gas 6. Brush the Wellington with more beaten egg and, with a sharp knife, score a criss-cross pattern, but don’t cut all the way through. Cook for 30 mins, then cover with foil and cook for 30-45 mins more. After 1 hr, check that the middle is hot by inserting a skewer for 5 secs – it should feel hot to the touch. Leave to rest for 15 mins, then slice to serve.

Recipe from Good Food magazine, January 2013

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lwiggins004's picture
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Planning on make this for the third time this weekend. It's a real hit when entertaining.

vickythomas91's picture
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I made this for christmas dinner last year as we try to stay away from just having a cut of meat and it was absolutely delicious! The flavours work together so well and the stuffing is definitely worth making from scratch. I made half the amount as there was only 3 of us & it lasted a couple of days as the turkey breast was huge. It was commented as being "the nicest Christmas dinner" we had ever had so can highly recommend this!

curzontowers's picture

I made this for a pre-Christmas hot buffet. It was extremely easy to make and absolutely delicious served hot but was equally nice the next day in my lunchbox. The stuffing helped to keep the brie and cranberry sauce inside the turkey breasts and also enabled a uniform shape to be created. Highly recommended.

lomfise's picture

Is it possible to get some weight measurements for the sausages and turkey breasts? They do wary a lot in size.

elashep's picture

Success. This looked fantastic and tasted really good. Lovely comments from friends and very clean plates. Will definetely go on my favourite list.

noprawns's picture

made this a pre-christmas dinner for friends and it was amazing - went down a treat!! Easy to make too!

chillingham's picture

Made this very last minute for New Years Eve. Pastry, turkey and sausage in freezer, bacon and brie in fridge (lucky). Easy and very very tasty went down well with the whole family. Adapted quanitity slightly and butterflied 4 smallish breasts and sandwiched the brie and (redcurrant jelly) between them before putting the stuffing mixture over the top. Served with freshly dug Christmas new potatoes, carrots, corn on the cob and turkey gravy. Will definitely make again.

rosybeard's picture
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This was delicious and simple to make. The whole family loved it. I used streaky bacon instead of gammon because I can't get that here. The sausage meat mixture can even be used on its own to make pasties.



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