Slow Cooked Turkey & Cranberry Wellington

 – by Cottage Delight

Ingredients: serves 6-8

For slow cooked turkey: 

• 600g turkey crown 

• 1 large onion, cut into 8 wedges

• 4 bay leaves

• 2 Tbsp 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

• 3 Tbsp 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


– Slow cook the turkey by placing the  onions on the bottom of slow cooker, then layer on thyme and bay leaves; placing the turkey on top. Rub butter on the top side of the turkey 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 the turkey. Alternatively, use leftover pre-cooked and shredded turkey. 

– Pre-heat oven to 200°C. 

– 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.

Join to get our magazine in your inbox