Turducken Wellington
- Daniel
- Dec 14, 2023
- 3 min read
Updated: May 19
This isn't just a dish; it's a culinary adventure, perfect for bringing some wow factor to your Christmas or Thanksgiving table. Imagine layers of chicken, turkey bacon, and a mix of shiitake mushrooms and pistachios, all wrapped up in a golden puff pastry. Sounds like a holiday dream, right?
Just outta the oven...
The journey begins with a homemade blend of shiitake mushrooms and pistachios, seasoned with my own za'atar mix for that extra pop of flavor. This goes onto seasoned chicken thighs, which I then wrap in turkey bacon and poach to perfection.
The twist? Each roll gets a sear in duck fat for that irresistible crispness. Then, it's all about the puff pastry, turning this into a true Wellington. Baked until golden brown, it's a showstopper that's as delicious as it looks.
But what's a good Wellington without the perfect sides? I accompany mine with sautéed kale and garlic, and let's not forget the creamy mashed potatoes. Drizzled with homemade gravy, every bite is a celebration of flavors.
It's the kind of dish that brings everyone around the table, eagerly waiting for the first slice. Trust me, bring this out at your next holiday feast, and you'll be the talk of the season. Happy holidays, and even happier cooking!
Ingredients:
(Serve 4)
Wellington:
Shiitake Mushrooms Coarsely Sliced, 20g
Pistachio, 20g
Duck Fat. 2 TBSP + 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Za'atar Homemade, 1 TSP
Chicken Thigh Skinless Boneless, 4
White Pepper, Pinch
Mushroom Powder, Pinch
Turkey Bacon, For Wrapping
Frozen Puff Pastry, 4 Sheets + More For Lacing
Egg Lightly Beaten, 1 For Egg Wash
To Serve:
Kale, 120g
High Quality Olive Oil, 2 TBSP
Yellow Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Gravy Homemade, For Serving
Mashed Potatoes Homemade, For Serving
Equipment:
Oven
Cast Iron Skillet / Pan
Heavy Pot
Food Processor
Directions:
Please visit my "Mashed Potatoes" page for the recipe.
Please visit my "How To Make Gravy" page for the recipe.
Please visit my "How To Make Za'atar" page for the recipe.
Make the Mushroom-Pistachio Paste
Blitz mushrooms and pistachios in a food processor until a coarse paste forms.
Heat duck fat in a skillet over medium heat.
Sauté the paste with salt, black pepper, and za'atar until fragrant and dry.
Set aside to cool completely.
Prepare the Chicken Thigh
Season chicken thighs with salt, white pepper, and mushroom powder.
Lay flat on a clean surface.
Spread the mushroom-pistachio paste near one edge and roll the chicken into a tight log.
Wrap with Turkey Bacon
Lay overlapping turkey bacon strips on foil, enough to wrap the entire chicken.
Place the rolled chicken seam-side down on the bacon.
Use the foil to roll and wrap everything tightly into a log.
Twist the ends to secure and refrigerate (or freeze for later use).
Poach and Chill
Gently simmer a pot of water.
Poach the wrapped log for 20 minutes (30 minutes if frozen).
Remove from water and drain well.
Chill in the fridge for at least 30 minutes to firm up.
Sear the Wrapped Chicken
Unwrap the chilled log and pat dry.
Heat duck fat in a skillet.
Sear all sides until golden brown and crisp.
Set aside to cool completely.
Lightly season or dredge with salt, white pepper, and mushroom powder.
Wrap in Puff Pastry
Lay out the puff pastry.
Place the cooled chicken at one end and roll tightly into a log.
Wrap with cling film, twist the ends, and chill for at least 30 minutes.
Bake the Wellington
Preheat oven to 200°C (400°F).
Line a tray with parchment paper and unwrap the pastry.
Place the Wellington on the tray and brush generously with egg wash.
(Optional) Add a decorative pastry lacing and brush again.
Bake for 25 to 30 minutes until puffed and golden.
Cool for 10 minutes before slicing.
Sauté the Kale
Wash and separate kale leaves from stems. Reserve stems for stock if desired.
Heat olive oil in a skillet.
Sauté onion with salt and pepper until soft.
Add kale and cook until wilted.
Stir in garlic and sauté until aromatic.
Adjust seasoning and set aside.
Plate and Serve
Drizzle gravy onto serving plates.
Use a pastry ring to mold mashed potatoes and sautéed kale.
Top with a thick slice of the turducken Wellington.
Serve warm and enjoy.
Explosion of poultry flavors...
You gotta give this a try this holiday!