Slow Cooked Turkey & Cranberry Wellington

Using Cottage Delight Classic Cranberry Sauce

Prep: 30 minutes Cook : 30 minutes (more if slow cooking) Serves: 6-8

Ingredients

For slow cooked turkey: 

600g turkey crown 

1 large onion, cut into 8 wedges

4 bay leaves

2tbsp cider vinegar

60g butter 

1 large bunch fresh thyme, leaves picked

For the wellington: 

1 x 225g jar Cottage Delight Classic Cranberry Sauce

1 free range egg yolk, beaten

3tbsp olive oil

640g pre-rolled puff pastry

170g stuffing mix - made to packet instructions

Flour, for dusting

sea salt and freshly ground black pepper

olive oil

Method

• To slow cook the turkey, place onions on the bottom of slow cooker. Layer on thyme and bay leaves and place turkey on top. Rub butter on top side and, spoon over cider vinegar and a splash of water. Cook on high for 6 hours, or low for 

• 8. Once cooked and slightly cooled, shred turkey. 

• Alternatively, use leftover pre-cooked and shredded turkey. 

• Pre-heat oven to 180°C fan/200°C/gas 6 

• To assemble the wellington, place one sheet of puff pastry onto a lightly greased baking sheet and spoon on a layer of stuffing evenly in the centre. Ensure you leave 5cm from short edges and roughly 8cm at long edges. 

• Layer shredded turkey then finish with Classic Cranberry Sauce on top. Do not press into turkey. 

• Brush round the outside of pastry layer with egg. 

• Lift the second piece of pastry and place on top of the turkey, pressing the pastry over the sides. Trim the pastry joins to about 4cm and seal the edges with the back of a fork. Brush all over with the remaining beaten egg. Use a sharp knife and carefully make diagonal slits into the pastry, ensuring not to cut through.

• Cook for 30-35 minutes. The pastry should be golden and crisp. Allow the meat to rest for 10 minutes before serving.

For more recipes or to buy online visit https://www.cottagedelight.co.uk.