This delicious Easy Mushroom Turkey Wellington with Chestnuts makes a gorgeous festive dish perfect for Christmas or Thanksgiving. This classic dish with a twist produces superbly succulent meat encased in a rich mushroom filling and light, crispy pastry. It’s easier to make than it looks!
This Easy Mushroom Turkey Wellington with Chestnuts was inspired by Jamie Oliver’s turkey Wellington recipe. My version uses a smaller sized turkey breast and less pastry, omits the Parma ham and includes roasted chestnuts for an extra festive twist.
The turkey breast
If you can’t find a suitable size turkey breast consider buying a large breast joint and cutting it in half (use one, freeze the other). This is what I’ve done. Ensure the length of your turkey breast is a few centimetres shorter than the shorter side of your pastry (see the photo below). You can always cut a bit off one end of the turkey if necessary.
I used ready rolled pastry in this turkey mushroom wellington recipe for convenience. Just unroll and make the recipe! One ready rolled pastry was enough to wrap around the turkey and after I trimmed off the edges I even had a bit of pastry left to do a little pattern on top. But it’s not necessary to do. Make sure your pastry is big enough to wrap around the turkey breast.
Another fantastic centrepiece I made with puff pastry is this salmon pot pie with leek, spinach and sweet potato. Check out also these low fat mini chicken pies with asparagus topped with flaky puff pastry.
Mushroom stuffing mixture
I am using 2 types of mushrooms in this turkey wellington recipe: regular, closed cup mushrooms and porcinis. I find that adding even a small amount of porcinis into a recipe intensifies the flavour and adds depth, and I’ve used this trick in several of my recipes. They include this easy crusted chicken breast with mushrooms, as well as low fat mushroom pasta sauce. My most recent recipe using this concept is this comforting creamy mushroom potato soup.
So I knew just how delicious this mushroom mixture was going to be!
The mixture also includes some tangy sundried tomatoes and savoury parmesan which blend in very nicely with the mushrooms. There is also a bit of nutty sweetness from the chestnuts. All these flavours work together really well creating a rich tasting, delicious mushroom filling. And it’s super easy to make too!
Just fry the regular mushrooms in a little oil for a few minutes, then add all the other filling ingredients and cook for about 15 minutes, or until all the moisture has evaporated. Then simply puree the mixture, adding in the chestnuts towards the end. Stir in the parmesan and your mixture is done!
To prepare the porcini simply rinse them in cold water rubbing gently with your fingertips to remove any grit. Then place in a small bowl and pour over a few spoonfuls of hot water, enough to just cover the mushrooms. Leave to soak for a few minutes, then combine (including the water) with the rest of the mushrooms and cook as per Instructions.
Step-by-step instructions on how to make turkey mushroom wellington
Start by rubbing the turkey with oil and thyme and baking for 40 minutes. Leave to cool completely. Then follow the steps below:
Easy prep tips
This recipe does require a bit of time, but the good news is that you can prepare both the mushroom stuffing and the turkey ahead. This is actually fantastic news as it means you’ll have a magnificent main dish ready to serve in less than an hour!
Simply bake the turkey with the thyme, allow to cool completely, then wrap in foil or plastic wrap and refrigerate. Take it out of the fridge an hour before making the wellington the following day to get it up to room temperature.
Once your mushroom mixture is cooked and pureed and all of the ingredients have been added simply cover and refrigerate it overnight.
To sum up
Ensure both the turkey breast as well as the pastry are at room temperature before you make the recipe.
Cook the mushroom mixture until ALL the moisture has evaporated.
Allow the turkey breast and the mushroom mixture to cool completely before wrapping in the pastry.
Season the mushroom mixture generously.
Use a very sharp knife to carve the turkey. Your slices will look neater.
Enjoy this Easy Mushroom Turkey Wellington with Chestnuts with low sugar cranberry sauce or easy cranberry beetroot chutney and a drizzle of gravy. Some festive side dishes to serve alongside this recipe include braised red cabbage, honey roasted carrots with miso, and roasted brussel sprouts with cranberries and chestnuts.
Easy turkey leftovers recipe ideas
- 1 kg turkey breast, without the skin, at room temperature
- 1 x 375 g ready rolled puff pastry, at room temperature
- 350 g ordinary closed cup mushrooms, roughly chopped
- 10 g porcini mushrooms
- 60 g ready to eat roasted chestnuts, roughly chopped
- 50 g sundried tomatoes
- 8 g thyme sprigs
- 2 rosemary sprigs
- 30 g parmesan cheese, finely grated
- 3 tbsp olive oil
- 1 small egg, lightly beaten
- Fine sea salt and pepper to taste
Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a medium baking sheet with parchment paper.
Rub the turkey with 1 tablespoons of the oil, sprinkle with the thyme (leaves only), season and place on your baking sheet. Pop in the oven for 40 minutes. Remove from the oven and leave to cool completely.
Meanwhile prepare the mushroom mixture. Rinse the porcini in cold water rubbing gently with your fingertips to remove any grit. Place in a small bowl and add enough hot water to just cover the mushrooms (4-6 tablespoons).
In a large frying pan heat up 2 tablespoons of the oil, add the mushrooms and fry over a fairly high heat for a few minutes until they start changing colour. Add the porcini along with the water they were soaking in, the rosemary (leaves only), sundried tomatoes and season. Cook on a medium/high heat until all the moisture has evaporated, for approx. 15 minutes, stirring often.
Blitz the mixture until quite fine and slightly sticky (with bits of mushroom still visible). Towards the end add the chestnuts. Stir in the parmesan and taste the mixture to check if you are happy with the seasoning.
Preheat the oven to 400 F/ 200 C/ gas mark 6.
Unroll the pastry onto your baking sheet with the paper underneath. Make sure the pastry is long enough to cover the entire breast. Spread 3 quarters of the mushroom mixture and place the turkey at one end of the sheet (see photo above). Wrap the turkey in the pastry (stripping the paper off as you go) until it’s completely encased in the pastry. Add the remaining mushroom mixture to cover the turkey as well as possible (you might have to add some on the sides and top). Try to get rid of any air pockets and make sure the pastry is nice and snug around the turkey. Trim the edges, brush with egg and stick together. If you’ve got any pastry left make a simple pattern on top. Brush the whole thing with egg and pop in the oven for 45 minutes. 25 minutes into the cooking cover the top loosely with tin foil to prevent it browning too much.
Remove from the oven and leave to rest for 10 minutes. Using a very sharp knife carve thick slices and enjoy!
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RECIPE LINK PARTIES
I am bringing this Easy Mushroom Turkey Wellington with Chestnuts to #CookBlogShare, hosted this week by Jacqui@Recipes Made Easy. Also sharing with Fiesta Friday. This week’s co-hosts are Liz @ Spades, Spatulas, and Spoons and Mila @ Milkandbun.