COOKING INSTRUCTIONS
BEEF WELLINGTON
• Preheat your oven to 400°F (200°C).
• Preparation: Remove the Wellingtons from the fridge and allow them to come to room temperature for about 15-20 minutes. Brush the pastry lightly with egg wash to achieve a golden finish.
• Baking: Place the Wellingtons on a baking sheet lined with parchment paper and bake for 18-22 minutes or until the pastry is golden brown. The internal temperature of the beef should be:
•125°F (52°C) for medium-rare.
•130°F (54°C) for medium.
• Resting: Let the Wellingtons rest for 5-10 minutes before serving to allow the juices to settle and the pastry to maintain its crispness.
• Crispier Pastry: For a crispier bottom, preheat the baking sheet in the oven before placing the Wellingtons on it.
• Sauce Option: Serve with a rich red wine sauce or béarnaise to complement the beef and pastry.
• Garnish: Garnish with fresh herbs like parsley or thyme for a polished presentation.
ROLLED TURKEY BREAST
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Preheat your oven to 325°F (160°C).
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Prepare the Roast: Remove the turkey breast from the fridge and let it rest at room temperature for 30 minutes before cooking. Place it on a roasting rack in a shallow pan.
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Cook Time: Roast the turkey breast for approximately 20 minutes per pound. Use a meat thermometer to check the internal temperature—it should reach 165°F (74°C) in the thickest part of the meat.
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Baste: Halfway through cooking, baste the roast with its own juices to keep the turkey moist and enhance the flavor.
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Crisp the Bacon: In the last 10 minutes of cooking, increase the oven temperature to 375°F (190°C) to crisp the bacon, but keep an eye on it to avoid burning.
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Rest: Once fully cooked, remove the roast from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, keeping the turkey tender and flavorful.
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Minimal Seasoning: Since the bacon contains salt, lightly season the turkey breast with just black pepper and a touch of garlic powder or herbs like thyme or rosemary. This will enhance the natural flavors without competing with the bacon. You can always add salt at the end to taste.
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Herb Butter: You could rub a small amount of herb-infused butter (unsalted) under the bacon before cooking. Fresh herbs like sage, thyme, and parsley work well for adding a subtle aromatic note.
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Optional Glaze: If you want a bit of extra sweetness and balance, consider a light glaze like maple syrup or honeybrushed on during the last 10 minutes of cooking. This will complement the savory bacon and add a touch of holiday flair.
OUR SAUSAGEMEAT STUFFING
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Oven-Baked Method (Recommended):
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Preheat your oven to 350°F (175°C).
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Place the stuffing in a buttered oven-safe dish and cover it with foil to retain moisture.
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Bake for 30-35 minutes covered. For a crispier top, uncover during the last 10 minutes of cooking.
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Ensure the stuffing reaches an internal temperature of 165°F (74°C) before serving.
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Stuffed in Poultry:
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If you prefer to stuff your turkey or other poultry, spoon the stuffing loosely into the cavity to allow room for expansion as it cooks.
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Stuffing inside poultry should also reach an internal temperature of 165°F (74°C) for safe consumption.
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For even cooking, it may be best to bake some stuffing separately to ensure all portions are evenly cooked.
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Moisture Control:
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If the stuffing seems dry while baking, you can add a little chicken broth or melted butter to moisten it. Pour about ½ cup of broth over the stuffing before baking or midway through the cooking process to maintain moisture.
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Reheating:
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If reheating leftover stuffing, preheat your oven to 325°F (160°C) and bake for 20-25 minutes or until heated through. Adding a little extra broth before reheating can prevent it from drying out.
