Cranberry Hazelnut Turkey Wellington has the distinction of being Recipe and Blog of the Month. Their recipe for Cranberry Hazelnut Turkey Wellington is a winner for the holidays. It’s mouth wateringly delicious with a stunning presentation.

I made it last week in preparation of Thanksgiving Day and it is every bit as scrumptious as it looks in the pictures. It’s a bit tedious and takes some prep time but when it comes out of the oven there’s little to do except slice and serve. It can be prepared ahead and refrigerated, which is a great time-saver on one of the busiest days of the year.

Cook’s Notes: When I make it for Turkey Day, I’m going to swap out the fresh cranberries with dried because fresh were too tart for our taste. I also used more than a few tablespoon of chicken stock (closer to 1/2 cup) but that will vary depending on the dryness of the bread cubes. I also covered the top with a wide strip of foil when it was baking/roasting to keep the top crust from burning. Additionally, prepare to bake it longer than the recipe states.

Cranberry Hazelnut Turkey Wellington Cranberry Hazelnut Turkey Wellington cut open

As Blog of the Month, really does rock. Their Easy Orange Balsamic Chicken and the Chocolate Cherry Cheesecake Trifle both look like real crowd pleasers and they’re recipes I’ll soon be putting to the test.

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