Turkey wellington on white plate with rosemary, spoon and cranberry sauce.

Easy Mushroom Turkey Wellington with Chestnuts

This delicious Easy Mushroom Turkey Wellington with Chestnuts is a gorgeous festive dish perfect for Christmas or Thanksgiving. This classic recipe 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!
Course Christmas, Thanksgiving
Cuisine International
Keyword mushrooms, turkey, wellington
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 7 -8 people
Calories 499kcal
Author Monika Dabrowski


  • 1 kg turkey breast skinless, at room temperature
  • 375 g 1 sheet 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 turkey 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!


  • Ensure both the turkey breast as well as the pastry are at room temperature before you make the recipe.
  • Make sure your pastry is big enough to wrap around the turkey breast.
  • 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.


Serving: 1serving | Calories: 499kcal | Carbohydrates: 31g | Protein: 35g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 460mg | Potassium: 754mg | Fiber: 2g | Sugar: 4g | Vitamin A: 186IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 3mg