We have a wonderful recipe for you from the talented and lovely Jane Devonshire. Jane not only won the 2016 BBC Masterchef  but she is also the author of ‘Hassle Free Gluten Free’, does demonstrations up and down the country and has worked with numerous renowned chefs at their restaurants, including Jason Atherton, Atol Kochner, Marcus Wareing, Michel Roux and Michael O’Hare. 

Temperatures

The internal temperature of the turkey breast should be 74°C.

Ingredients

• 2 x 320 gm – 350 gm fillets of turkey approx 2cm thick. (I asked my butcher for a whole turkey breast and cut mine, I used the rest of the turkey breast to make a pie. However, you can buy from a supermarket and using a rolling pin to bash out the fillets to the right thickness).
• 2 packs of ready rolled puff pastry
• 2 large pancakes (shop bought is fine)
• 1 x 120g pack of Parma ham
• 1 x egg for egg washing
• 1 tbsp sunflower or vegetable oil

For the stuffing

• 1 medium onion finely (chopped)
• 50g unsalted butter
• 1 tablespoon dried Sage
• 2 cloves garlic finely (chopped)
• 250g sausage meat
• 75g vacuum packed chestnuts (chopped)
• 50g dried Apricots (finely chopped)
• 1 teaspoon Sea Salt (be careful with salt as a lot of sausage meat is very salty)
• A good grind of Long pepper
• 1 large egg

Directions

I love this recipe it is an ideal alternative to a full turkey roast at Christmas and if you assemble it the day before means just an hour of easy cooking on the big day.  Wellingtons are always tricky so using a Thermapen with this recipe guarantees a perfect and stress free result every time, especially important on a day like Christmas!

• Gently sauté the onions in the butter and dried sage for approx 3 minutes until translucent. Add the finely minced garlic and fry off for another 2 minutes.
• Remove from heat and allow to cool completely.
• In a large mixing bowl, combine all the stuffing ingredients with the onion mixture mixing well.
• I find it much easier to prepare the wellington on the baking tray I will be cooking it on.
• Lightly oil the baking tray and lay one of the puff pastry sheets flat.
• Then lay a pancake on top of the pastry and cover the pancake with a layer of the sliced Parma Ham.

• Place 1 x turkey breast fillet onto the Parma ham. It should be about 3cm from the turkey to the end of the pastry to allow enough pastry to fold and make a seal.
• Take the stuffing mixture and carefully lay it over the turkey breast. It will cover adequately and be the same depth as the turkey breast. Try to keep it neatly on the top of the turkey breast
• Place the second turkey breast over the stuffing (as if you are making a sandwich).
• Cover completely and wrap in the remaining Parma ham including the ends.
• Cover with a pancake and tuck into sides as tightly as possible to create a sausage.
• Place final puff pastry sheets over the top and let fall to create a sausage.

• Using a fork, work around all of the base gently pressing down to create a seal. Don’t press too hard and puncture the pastry. You can pinch pastry using two fingers if you find it easier.
• Optional: Using a festive biscuit cutter cut out shapes from remaining pastry and decorate with snowflakes or other festive motifs.
• The wellington can then be refrigerated overnight for cooking the next day.
• When cooking preheat oven to 180 °C, egg wash the Wellington then place in middle tray 180 °C for 50 – 60 minutes.
• To check if cooked, the pastry will be golden and risen and using your Thermapen, the internal temperature of the turkey breast should be 74°C.
• Remove from oven and leave for 20 minutes to rest.
• Serve with traditional Christmas Dinner accompaniments.