Roast turkey à la Wellington

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel the onions. Quarter 2 onions. Wash the meat and pat dry. Season with salt and pepper. Heat 1 tablespoon of oil in a roaster. Brown the meat all around. Fry onion quarters briefly. Pour on stock. Cover and stew for 30-40 minutes. Remove the roast and let it cool down for 30 minutes. Sieve the stock, set aside

2. 2

   Defrost the dough. Finely dice 2 onions. Clean, wash and chop the mushrooms very finely. Fry with the onions in 1 tbsp. hot oil. Fry for about 10 minutes until all the liquid has evaporated

3. 3

   Wash herbs, chop. Mix with mushroom mass, egg and breadcrumbs, season. Place 2 slices of dough on top of each other and roll out to the size of the roast. Put them on a baking tray covered with baking paper. Spread with half of the mushroom mixture. Place the meat on top and spread the rest of the mushroom mixture on top

4. 4

   Place the remaining slices of dough on top of each other and roll out to the size of the roast. Roll over with a grid roller (or cut the dough into strips). Pull the grids apart and place them over the roast. Press the edges firmly together. Mix the egg yolk and 1 tbsp. water. Spread the dough with it

5. 5

   Bake in the hot oven (electric range: 200°C / convection oven: 175°C/ gas: level 3) on the lower rack for approx. 45 minutes

6. 6

   Clean and wash the pointed cabbage. Remove stalk. Cut cabbage into small pieces. Peel, wash and slice the carrots. Dice remaining onion, fry in hot fat. Steam pointed cabbage and carrots briefly. Steam covered in 1/8 l water for about 10 minutes. Season with salt and nutmeg

7. 7

   Bring the stock to the boil and boil down for about 5 minutes. Stir starch with a little water until smooth. Bind the stock with it. Season to taste. Arrange everything

Nutrition Facts

KCAL
860 kcal

CARBS
47 g

FATS
38 g

PROTEINS
76 g