Turkey Wellington with Caramelized Onions and Mushroom Sauce

Turkey Wellington with Caramelized Onions and Mushroom Sauce

  • Preparation 1 h 15 min
  • Cooking 2 h
  • Marinating 8 h
  • Chilling 3 h 30 min
  • Servings 6
  • Nut-free

Categories

Ingredients

  • Turkey

    • 4 cups (1 litre) cold water
    • 2 tbsp salt
    • 2 tbsp brown sugar
    • 1 boneless, skinless turkey breast half, about 2 lb (900 g) (see note)
    • 3 onions, thinly sliced
    • 3 tbsp (45 ml) olive oil
    • 4 cups (100 g) baby spinach
    • ⅓ cup (50 g) dried cranberries
    • 1 egg
    • 1 tbsp (15 ml) milk
    • 1 lb (450 g) frozen puff pastry, thawed
  • Sauce

    • 2 shallots, finely chopped
    • 3 tbsp butter
    • 5 oz (140 g) white mushrooms, sliced
    • 1 tbsp unbleached all-purpose flour
    • 2 cups (500 ml) chicken broth
    • ½ cup (125 ml) 15% cream

Preparation

  • Turkey

  • Assembly

  • Sauce

Note from Ricardo

If you buy a turkey breast with skin, you can simply remove it and use it to prepare our crispy turkey skin recipe, which is great sprinkled over our roasted potatoes with confit garlic and rosemary.

We highly recommend using parchment paper because cooking juices will accumulate on the baking sheet as the turkey cooks. The parchment paper will make clean up much easier.

Personal Note

To help you with this recipe

RICARDO Rolling Pin

RICARDO Rolling Pin

20.99 $

Every good cook should have this rolling pin in their kitchen. It is worthy of professional pastry chefs. This rolling pin is non-stick and solid, and hard wood handles provide stability and comfort.

Shop now