Ingredients

• 1 x 2.25kg (5lb) turkey breast, skin removed
•   cooking oil
•   salt and black pepper
• 16–20 streaky bacon, rindless
• 500g (1lb 2oz) puff pastry
•   flour, for dusting
• 1 egg, beaten
•   cranberry sauce
• 2 onions, finely chopped
• a knob butter
• 225g (8oz) pork sausages, skinned
•   salt and black pepper
• 2 eggs
• 150g (5oz) dried cranberries, roughly chopped
• 150g (5oz) unsweetened chestnut purée
• 100g (4oz) fresh white breadcrumbs
• a knob, plus 25g (1oz) butter
• 50g (2oz) shallots or onions, sliced
• 1 tbsp clear honey
• 1 tbsp red wine vinegar
• 400ml (14fl oz) red wine, approximately half a bottle
• 300ml (½pt) instant stock or tinned consommé
• 1 heaped tsp plain flour, heaped

Method

1. Trim off the meat at the thicker, neck end of the turkey breast to establish a more cylindrical shape. The trimmings should be about 350g (12oz) — enough to make the stuffing. Once trimmed, tie the breast in sections, leaving a 2.5cm (1in) gap between each one.
2. Heat 2–3 tablespoons of cooking oil in a large frying pan or roasting tray. Season the turkey with salt and pepper, then fry until golden brown all over. Remove and leave to cool, then chill.
3. To make the stuffing, cook the onions in a knob of butter until softened. Remove from the heat and leave to cool.
4. Roughly chop the turkey trimmings, then blitz in a food processor until smooth. Add the sausages and continue to blitz for a further 30–40 seconds until mixed in. Season, add the eggs and blitz for a further minute until the texture has thickened.
5. Remove from the processor and put into a large bowl with the cooked onions and remaining stuffing ingredients (cranberries, chestnut purée, breadcrumbs). Mix well and leave to chill.
6. To extend their length, the bacon rashers need to be rolled out thinly. Lay four or five rashers at a time between two sheets of clingfilm and press with a rolling pin. Peel away the top layer of clingfilm, remove the rashers, place on a tray and chill until needed.
7. On a floured surface, roll the pastry into a rectangle approximately 46cm x 35cm (18in x 14in). Lay the bacon on top, leaving a 3–4cm (1¼–1½in) border around the edge, slightly overlapping each rasher. This should use 14–15 rashers.
8. Spread three-quarters of the stuffing over the bacon, mixing well to loosen it first. Reserve a quarter to finish covering the turkey.
9. Remove the string from the turkey and lay it presentation side down on top of the stuffing. Spread the remaining stuffing on the uppermost side.
10. Lift four or five bacon rashers and stuffing at a time over the turkey breast and press against it. Continue until all the rashers from both sides have been lifted. Lay any remaining rashers lengthwise along the top to cover the extra stuffing.
11. Fold one long side of the puff pastry over, then brush the other with beaten egg along the edge, lift up and seal. Brush both ends with egg before folding on top. Turn the Wellington over and place on a large, greased baking tray. Chill until needed.
12. Preheat the oven to 200°C/gas 6 and bake the Wellington for 1–1¼ hours. After 45 minutes, brush with beaten egg to help colour the pastry. Repeat 15–20 minutes before the end of cooking time for the most golden finish.
13. Remove from the oven and leave to rest for 15–20 minutes, then, using two large fish slices, transfer very carefully to a carving board.
14. To make the sauce, melt the knob of butter in a saucepan. Once bubbling, add the shallots or onions and cook on a medium to high heat until they turn a rich, deep colour.
15. Add the honey and continue to cook for a few minutes until bubbling well and approaching a caramelised stage. Add the red wine vinegar and the red wine, bring to the boil and reduce by half. Add the stock and return to a simmer.
16. Combine the measured 25g (1oz) flour with the measured butter. Whisk into the sauce until completely mixed in. Bring back to the boil, then reduce to a gentle simmer for a few minutes. Strain through a sieve and season if needed. Reheat before serving.
17. Carve the Turkey Wellington and serve with the sauce and cranberry sauce on the side.

Notes