A Festive Turkey Mosaic Wellington (prepared Sous Vide) is a spectacular culinary work of art that brings the magic and warmth of Christmas or Thanksgiving to the festive table. It combines the traditional flavors of a juicy, perfectly roasted turkey and stuffing with a visually stunning presentation, inspired by the colorful splendor of a mosaic.

Serves 6 / Preparation time 4 hours / Temperature Sous Vide 57°C / 135°F
Turkey Mosaic:
800 grams turkey breast
200 grams of Serrano ham (2 packs)
2 Roll puff pastry
2 tbsp brown sugar
2 tsp chilli powder
2 tbsp paprika powder
1 tbsp ground cumin (Djintan)
1 tbsp garlic powder
3 tsp mustard powder
2 tsp salt
2 tsp black pepper
1 tsp dried rosemary
1/2 tsp cayenne pepper
3 tbsp vegetable oil
Zest of 1 orange
Christmas/Thanksgiving Stuffing:
Basis:
· 250 g stale bread (white or brown), cut into cubes
· 3 tbsp butter
Seasonings:
· 2 Onions, finely chopped
· 150 g chicken livers, finely chopped
· 250 g Pork Sauces, skin removed
· 2 celery stalks, finely chopped
· 2 cloves garlic, minced
· 1 apple (e.g. Granny Smith), peeled and cut into small cubes
· 75 g dried cranberries or raisins
· 50 g dried soft figs finely chopped
· 50 g dried soft apricots finely chopped
Season:
· 1 tsp dried sage
· 1 tsp dried thyme
· 1/2 tsp nutmeg
· 1 tbsp fresh parsley, chopped
· Salt and pepper, to taste
Bond:
· 1 egg, beaten
· 125 ml chicken or vegetable stock
Procedure:
1. Preparation of the bread:
- Preheat the oven to 165°C / 329°F
- Spread the bread cubes on a baking tray and toast them in the oven for 60 minutes until slightly crispy. This provides a solid base for the stuffing.
2. Sautéing vegetables:
- Heat the butter in a large skillet over medium-high heat.
- Add the onion, celery, and garlic and sauté for 3-5 minutes until soft and translucent.
- Add the chicken livers and pork sauces and fry until done.
- Add the apple cubes and fry for another 2 minutes.
3. Adding seasonings:
- Mix the figs, cranberries/raisins, apricots and herbs into the vegetables. Bake for 1-2 minutes to release the flavors.
- Add the herbs and stir well into the mixture
4. Assembling the stuffing:
- Place the toasted bread cubes in a large mixing bowl.
- Add the vegetable/meat mixture and mix gently.
- Beat the egg with the stock and pour it over the mixture. Stir everything so that the liquid is well absorbed.
5. Stuffing bins:
- Put the stuffing in a greased baking dish and cover with aluminum foil. Bake for 45 minutes at 165°C / 329°F. Remove the foil and bake for a further 25 minutes until the top is golden brown and crisp.
6. Cool:
- Let some of the stuffing cool down well, because we are going to use it for the Wellington. We will use the rest as a side dish and garnish.
Preparation method Turkey Mosaic:
Step 1:
Place the Sous Vide Device in a container or pan with water and bring it to a temperature of 57°C / 135°F.

Step 2:
Mix all the spices into a Rub:
2 tablespoons brown sugar
2 teaspoons chilli powder
2 tablespoons paprika powder
1 tablespoon ground cumin (Djintan)
1 tablespoon garlic powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoon black pepper
1 teaspoon dried rosemary
1/2 teaspoon cayenne pepper
Step 3:
Between 2 pieces of cling film, carefully crush the turkey breast with a hammer, so that you create an even thickness. Then cut the turkey breast lengthwise. Do not cut them all the same thickness. This way you get a beautiful mosaic look.

Step 4:
Sprinkle the Rub/Seasoning over the turkey breast and roll the turkey breast through well. Make sure each piece is well covered. Grate a little bit of orange zest (zest) over the turkey.

Step 5:
Take 2 large pieces of cling film and place them, overlapping slightly, on the countertop.
Place the Serrano Ham slices (overlapping slightly) on the cling film.

Step 6:
Stack the turkey bars perpendicular to the end of the Serrano Ham and roll the Serrano Ham tightly around the turkey bars using the cling film. Tie the ends of the cling film tightly to keep the pork tenderloin strips in a cylinder shape.


Step 7:
Place this whole thing in a vacuum bag and vacuum seal the turkey strips. Place the bag in a preheated water bath (57°C / 135°F) for 4 hours.

Step 8:
After 4 hours in the Sous Vide, remove the turkey roll from the vacuum bag and carefully remove the cling film.
Step 9:
Put a little vegetable oil in a large frying pan and place it over medium heat. When the oil is just beginning to smoke, add the turkey roll and sear it all over, rotating gently every 20 to 30 seconds, until browned on all sides.
Step 10:
When all sides are crispy all around, remove the turkey roll from the pan and let it cool and rest for 45 minutes.
It's Wellington Time:
Step 11:
Dust your counter with flour and roll out the puff pastry on top.
Take about 250 grams of the cooled stuffing and mash it finely.
Carefully spread the stuffing on the puff pastry.

Step 12:
When the turkey roll has cooled, place it on the stuffing/puff pastry and roll it up very carefully. Take a baking tray, cover it with baking paper and carefully place the roll on it.
Beat an egg well and brush the turkey roll with egg yolk. For decoration, take the second puff pastry roll and make thin strips of it for a nice grid finish or a decoration that you like. Brush the decoration with egg yolk and finish it off with some salt flakes.
Step 13:
Preheat the oven to 200°C / 392°F and bake the turkey roll for 25 minutes.
Step 14:
Let the roll rest for 10 minutes before you start cutting it.
A Festive table:
Central presentation:
- Place the Turkey Wellington in the center of the table on a nice serving platter.
- Place a decorative wreath of herbs (such as rosemary and thyme), Christmas greenery, and edible decorations around it, such as cranberries or pomegranate seeds.
Side dishes:
- Crispy potatoes, roasted with olive oil, rosemary, and thyme.
- Crispy Brussels sprouts fried with bacon and pieces of chestnut.
- Sweet carrots cooked and glazed with honey, butter, and a pinch of cinnamon, for a light and festive touch.
- Diced pumpkin, roasted with olive oil, sea salt, and rosemary, or with a hint of chili for a spicy twist.
- Cranberry Sauce / Red Wine Sauce


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