High-protein turkey Wellington with spinach and mustard

High-protein turkey Wellington: turkey breast with mustard, mushrooms and spinach baked in a spelt, quark and oil dough. A festive dinner for your Christmas menu with 43 g protein per serving.

At a glance

• Serves 6
• Prep time: 40 min
• Cooking time: 55 min
• Total time: 95 min
• Calories: 427 kcal per serving
• Protein: 43 g
• Fat: 13 g
• Carbs: 32 g

Ingredients

• 250g spelt flour
• 125g low-fat quark
• 50ml milk
• 6 tbsp olive oil
• 800g turkey breast
• 250g mushrooms
• 1 shallot
• 200g leaf spinach
• 1 egg yolk
• 1 tsp baking powder
• 1 tsp salt
• 1 pinch of pepper
• 2 tsp mustard
• 1 tsp thyme

Method

You’ll need: oven · baking tray · chopping board · knife

1. Knead the spelt flour, baking powder, a pinch of salt, the quark, milk and half the olive oil into a smooth dough and chill it, covered.
2. Season the turkey breast with salt and pepper, brown it all over in a little olive oil for 6 minutes and leave it to cool. Brush it with mustard.
3. Finely chop the mushrooms and shallot and fry them in the rest of the olive oil with the thyme for 8 minutes until the liquid has evaporated. Add the spinach, let it wilt and squeeze the mixture out well.
4. Preheat the oven to 200 °C (180 °C fan). Roll the dough out on baking paper into a 30 × 35 cm rectangle and spread the mushroom and spinach mixture over it.
5. Put the turkey breast in the middle, fold the dough around it and press the edges together firmly. Place the parcel seam side down on a baking tray.
6. Brush the dough with egg yolk and bake the Wellington at 200 °C for 40 minutes. Leave it to rest for 10 minutes and cut it into thick slices.

Good to know

Beef Wellington is a classic for festive days, and with turkey breast it's cheaper to make. The turkey gets a layer of mushrooms and spinach and is wrapped in a quark and oil dough. At the table, you cut it into thick slices.

Swaps

Turkey breast → beef fillet (the classic; bake for 25 minutes, cooked right through in pregnancy). Spelt flour → plain flour. Leaf spinach → blanched kale. Low-fat quark → skyr.

Cooking tips

Squeeze the mushroom and spinach mixture out well, or the dough will turn soggy from the inside. A meat thermometer takes out the guesswork: at 72 °C in the centre, the turkey is cooked and stays juicy.

Storage

Leftovers keep in the fridge for 2 days; reheat slices in the oven at 160 °C for 10 minutes.

Allergens

Contains gluten (spelt), milk, egg and mustard; no nuts. Suitable for children; in pregnancy, cook the turkey right through.

Frequently asked questions

How long does turkey Wellington keep in the fridge?

Leftovers keep in the fridge for 2 days; reheat slices in the oven at 160 °C for 10 minutes.