Turkey, brie & cranberry Wellington

Turkey, brie & cranberry Wellington

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(6 ratings)

Prep: 45 mins Cook: 1 hr, 20 mins

More effort

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: per serving

  • kcal783
  • fat49g
  • saturates24g
  • carbs58g
  • sugars6g
  • fibre1g
  • protein28g
  • salt2.5g
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  • 2 x 500g blocks all-butter puff pastry
  • plain flour, for dusting
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the stuffing layer

  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 leek, finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 100g gammon, chopped
  • 4 sausages, skins removed
  • 5 sage leaves, chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 85g fresh breadcrumbs

For the filling

  • 2 turkey breasts



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

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


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…


  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 two 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.

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Comments, questions and tips

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7th Oct, 2014
Planning on make this for the third time this weekend. It's a real hit when entertaining.
13th Jun, 2014
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!
25th Dec, 2013
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.
17th Dec, 2013
Is it possible to get some weight measurements for the sausages and turkey breasts? They do wary a lot in size.
13th Oct, 2013
Success. This looked fantastic and tasted really good. Lovely comments from friends and very clean plates. Will definetely go on my favourite list.
5th Mar, 2013
made this a pre-christmas dinner for friends and it was amazing - went down a treat!! Easy to make too!
2nd Jan, 2013
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.
1st Jan, 2013
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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