Print

Jamie Oliver Turkey Wellington

Jamie Oliver Turkey Wellington
Print Recipe

Jamie Oliver Turkey Wellington is a festive dish made by wrapping a turkey breast with stuffing and prosciutto, then encasing everything in puff pastry. It’s baked until golden and crisp, creating a moist, flavour-packed centrepiece ideal for holiday meals.

Ingredients

Scale

For the Turkey:

  • 1 large turkey breast (1–1.2 kg), butterflied

  • Salt and black pepper

  • 6–8 slices prosciutto

For the Stuffing:

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 200g mushrooms, finely chopped

  • 1 tablespoon butter

  • 1 teaspoon dried sage

  • 1 teaspoon thyme

  • 100g breadcrumbs

  • 1 egg

  • Salt and pepper

For the Pastry:

  • 1 sheet ready-rolled puff pastry

  • 1 beaten egg (for brushing)

Optional Add-Ons:

  • Cranberry sauce spread inside

  • Dijon mustard

  • Extra herbs

Instructions

1. Prepare the Stuffing

Cook the onions, garlic, and mushrooms in butter until they are soft. Add sage, thyme, salt, and pepper. Stir in breadcrumbs and egg. Mix well and let cool.

2. Season and Layer the Turkey

Lay the butterflied turkey breast flat, season well, and spread the cooled stuffing evenly.

3. Add the Prosciutto Layer

Lay prosciutto slices over the stuffing to help hold everything together.

4. Roll the Turkey

Roll the turkey tightly into a log and wrap firmly in cling film. Chill for 30 minutes to hold shape.

5. Prepare the Puff Pastry

Unroll the pastry sheet and place the chilled turkey log in the centre.

6. Wrap in Pastry

Fold the pastry over the turkey, sealing the edges well. Brush with beaten egg.

7. Bake the Wellington

Bake at 200°C (400°F) for 45–55 minutes until the pastry is golden and the turkey is cooked through.

8. Rest and Serve

Let the Wellington rest for 10 minutes before slicing for cleaner portions.

Find it online: https://jamieolivereats.uk/turkey-wellington/