Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Turkey Wellington
Parma ham, mixed mushroom stuffing & golden puff pastry
2 hrs plus cooling
Not Too Tricky
serves 10
About the recipe
A delicious alternative to cooking a whole bird at Christmas, this play on your classic beef Wellington is really tasty, looks the part, and will get everyone really excited when you cut into it. It’s a little more prep, but much easier to serve.
Recipe From
Ingredients
1 x 1.6kg higher-welfare turkey breast, skin off
olive oil
½ a bunch of fresh thyme (15g)
25g dried porcini mushrooms
600g mixed mushrooms
25g unsalted butter
3 sprigs of fresh rosemary
50g sun-dried tomatoes
1 teaspoon truffle oil
plain flour, for dusting
2 x 375g packets of all-butter puff pastry (cold)
8 slices of higher-welfare Parma ham
1 large free-range egg
Method
Find the recipe!
For the full recipe, head to page 60 of Jamie Oliver's Christmas Cookbook.
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