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Turkey Wellington With Mash & Cavolo Nero
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?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
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)
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 pot of wholegrain mustard (21g)<span class="strong">†</span>
- 1 white potato
- 1 turkey joint with spiced apple stuffing (325g)<span class="strong">†</span>
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 731 kJ 174 kcal |
2678 kJ 637 kcal |
| Fat of which saturates |
6.3 g 3.3 g |
23 g 12.2 g |
| Carbohydrate of which sugars |
13 g 1.1 g |
47.5 g 4 g |
| Fibre | 1.3 g | 4.6 g |
| Protein | 13.1 g | 47.9 g |
| Salt | 1.02 g | 3.74 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
- 150g cavolo nero
- 1 Knorr beef stock cube
- 120g traditional puff pastry
- 1 pot of wholegrain mustard (21g)
- 1 white potato
- 1 turkey joint with spiced apple stuffing (325g)
-
garlic
-
cavalon nero(100%)
-
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).
-
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
-
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
-
potato
-
Turkey (85%), stuffing mix (15%) (sausage meat (80%), (pork (69%), water, rusk (WHEAT flour (calcium, iron, niacin, thiamine), salt)), seasoning (salt, WHEAT flour (calcium, iron, niacin, thiamine)), preservative (sodium sulphite) (SULPHITE), rusk (WHEAT flour (calcium, iron, niacin, thiamine) , salt)), stabilisers (diphosphates), sugar, starch, (potato), dextrose, yeast extract, antioxidant (ascorbic acid), dried onion, citric acid, spice extracts, herb extract), stuffing mix (20%), (bread crumb (WHEAT flour (calcium, iron, niacin, thiamine)), rusk (WHEAT flour (calcium, iron, niacin, thiamine), salt)), sugar, dried apple, salt, spices, herb, yeast extract, citric acid)
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
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!