Blueberry & Brie Turkey Wellington
Cranberries have always been synonymous with the holiday. You can’t have turkey without cranberries. Or so you thought…You most definitely can.
This Blueberry and Brie Stuffed Turkey Wellington is fabulous, both in presentation and ultimately in taste.
This holiday treat is simple to make even though it looks impressive and possibly a little daunting. However, all you do is pound out your turkey breast in a large Ziplock bag, put the brie in the middle topped by the shallot and herb mixture, diced pickled beets, a handful or two of blueberries, and bacon (!), roll up the breast the best you can and fold the puff pastry over the turkey breast. That’s it!
Throw it in the oven and it comes out beautiful on the outside with all the flavors melded together with the melted brie.
Ingredients
2 tsp olive oil
1 small shallot, thinly sliced.
¼ cup pickled beets, diced
¾ cups frozen blueberries
½ cup cooked crumbled bacon
1 sheet frozen puff pastry
1 egg, beaten
2 cloves garlic, mined
¼ tsp chopped fresh rosemary
½ tsp Thyme
¾ tsp salt
1 boneless, Skinless Turkey Breast (1bout 1lb)
4 ounces of Brie Cheese, rind removed
¼ cup diced and cooked bacon
Instructions
1. In a medium skilled over medium-high heat, heat olive oil. Add shallot and garlic; cook, stirring frequently, about 3 minutes.
2. Stir in thyme, rosemary, ¼ tsp of the salt and ¼ tsp of the pepper. Remove from heat; set aside to cool.
3. Place the turkey breast inside a large zip lock bag. Pound until it’s nice and flat (about ¾” – 1”)
4. Sprinkle turkey with remaining salt & pepper
5. Place strips of cheese lengthwise down the center of the turkey. Add the shallots and thyme mixture and layer with the pickled beets, blueberries and both the crumbled and diced bacon.
6. Roll up the turkey to enclose the filling as well as you can. Heat oven to 400 degrees Fahrenheit
7. On parchment paper lined baking sheer, roll puff pastry to 15 x 10-inch rectangle.
8. Place the stuffed turkey breast in the cent of the puff pastry. With a sharp knife, cut horizontal slits (about 1” apart) on the edge of each side of the pastry dough.
9. Fold each piece over the turkey breast and continue until the breast is completely covered. Tuck the edges of both sides in and pinch them well. Brush the puff pastry with the beaten egg.
10.Place in the oven and cook for 70 minutes or until your meat thermometer reads 180 degrees.
11.Let stand 10 minutes before cutting.
