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Turkey Wellington With Mash & Cavolo Nero

Turkey Wellington With Mash & Cavolo Nero

Rating
4.5rating out of 5

(330 reviews from our customers)

Prep Time

40 min

Cuisine

British

For this modern twist on a Great British classic, indulge in tender turkey stuffed with sage and apricots and wrapped in buttery puff pastry. Serve this stunning centrepiece with creamy mash and mustard gravy.

Prep Time

40 min

Cuisine

British

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
cavolo-nero
150g cavolo nero
beef stock cube (new5/18)
1 Knorr beef stock cube †
puff pastry
120g traditional puff pastry †
Wholegrain-mustard
1 wholegrain mustard pot (21g) †
Potatoes
3 white potatoes
1 turkey with sage, onion and apricot stuffing (325g).jpg
1 turkey joint with apricot, onion and sage stuffing (325g) †
You Will Need
Non-stick baking paper, butter, flour, milk, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 150g cavolo nero
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 120g traditional puff pastry<span class="strong">†</span>
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 1 white potato
  • 1 turkey joint with apricot, onion and sage stuffing (325g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 691 kJ
164 kcal
2534 kJ
601 kcal
Fat
of which saturates
5.2 g
2.9 g
19.1 g
10.8 g
Carbohydrate
of which sugars
13.9 g
0.9 g
50.9 g
3.2 g
Fibre 1.2 g 4.3 g
Protein 12.1 g 44.3 g
Salt 0.82 g 3.01 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
150g cavolo nero
cavalon nero(100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
1 white potato
potato
1 turkey joint with apricot, onion and sage stuffing (325g)
turkey, water, stuffing (rusk (wheat flour (gluten)), salt, dried apricots (sulphites), starch (potato), herb, whey powder (milk), sugar, yeast extract (sulphites), stabilisers (E450), preservative (E221, sulphites), flavourings, antioxidant (E300), spice extracts, natural flavouring, herb extracts, dried onion, colour (carmine)
Allergens
  • Allergens highlighted by † (celery, milk, gluten, mustard, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Unroll the puff pastry and add it to a baking tray lined with non-stick baking paper

Cut the string from the turkey joint, season with a pinch of salt and add it to one side of the puff pastry

2

Roll the turkey joint up in the pastry (like a sausage roll!) and then pinch the sides together to seal it

Score the top of the pastry with a fork and season with a pinch of salt - this is your turkey wellington

Put the tray in the oven for 35-40 min or until the pastry is golden and the turkey is cooked through (no pink meat!)

3

Once the wellington is in the oven, boil a full kettle

Remove the tough stalks from the cavolo nero and chop finely

Tip: Bunch up the leaves and roll them like a cigar before slicing!

Peel and finely chop (or grate) the garlic

4

Peel the potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

5

Whilst the potatoes are cooking, re-boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the chopped cavolo nero with a pinch of salt and cook for 5-6 min or until wilted

6

Whilst the cavolo nero is cooking, dissolve 1/2 [1] Knorr beef stock cube in 200ml [350ml] boiled water

Once the cavolo nero is done, transfer it to a plate and cover tightly in tin-foil to keep warm until serving

Wipe the pan clean and return it to a medium-high heat with a knob of butter

7

Once melted, add 1 tsp [2 tsp] flour and give it a good mix up until a sandy-like paste has formed – this is your roux

Stir in the beef stock and add the wholegrain mustard and cook for 3-4 min or until thickened to a gravy-like consistency

Meanwhile, return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth

8

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Slice the two ends from the wellington and slice into 4 [8] slices

Serve the sliced turkey wellington with the mash and garlic cavolo nero to the side

Drizzle over the mustard gravy

Enjoy!

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