This
Dish
What would Christmas be without a turkey? I’ve decided to steer away from cooking a whole bird and instead make these delightful turkey Wellingtons. They’re really impressive and easy to prepare ahead, so that when your guests arrive, all you have to do is put them in the oven and focus on having a good time. This recipe makes two individual Wellingtons, each serving two people. Like that you can easily make this recipe for more – or less – people, as you just have to repeat the same process without changing the cooking times.
This recipe goes really well with my Sweet Potato Mash.
I made this recipe in the Xmas Episode of my show, you can watch it here.
Recipe available exclusively in my first book Anne’s Kitchen. Buy the UK version here and the German version here.
First test run with the Turkey Wellington (what a delicious sauce!) with Dauphinoise Potatoes followed by the Cherry Apple Crumble with Marzipan. All thumbs up!
Tip: Ask your butcher to slice the turkey as “poche de dinde”, makes it easier to stuff it with the cranberries.
Great tip Roland! And glad you enjoyed this feast!