Festive centrepieces don’t come much more impressive than this creation by BOSH! Whether it’s a plant-based Christmas dinner recipe you’re after, something for Christmas Eve, Boxing Day or New Years, this Stuffed Chicken Wellington using our Chickenless Roast is exceptional! Watch the How To video on Instagram.
Ingredients
For the Wellington
- 1 Meatless Farm Plant-Based Chickenless Roast
- 1 jar of smooth good quality cranberry sauce
- 2 sheets plant-based shortcrust pastry
For the stuffing
- 1 red onion, finely diced
- 3 cloves of garlic, finely chopped or grated
- 300g chestnut mushrooms, grated with box grater
- 2 sprigs of fresh thyme, remove and keep the leaves
- 6 sage leaves, finely sliced
- 1x 180g bag pre-prepared chestnuts
- 100g wholemeal bread
- Salt and pepper to taste
- Plain flour for dusting
- 1 tbsp olive oil
For the glaze
- 50ml oat milk (or any other plant-based milk)
Method
- Preheat the oven to 200C.
- First, cook the base of the stuffing. Warm the olive oil in a frying pan over a medium heat. Add the diced onion, garlic and a pinch of salt to the pan and fry for 4-5 minutes. Add the grated mushrooms and stir for 5-10 minutes until soft. Add the thyme and sage and stir until nearly all the moisture has evaporated (approximately a further 3-4 minutes) | Take the pan off the heat and leave to cool to room temperature.
- Now it’s time to prepare the stuffing. Add the chestnuts and bread to the food processor and pulse into textured crumbs. Add the crumb mixture to the pan of ingredients from step 1. and fold through (the mixture should be quite sticky and clumpy). Once everything has come together, leave to one side to cool until needed.
- Use a small sharp knife to cut a criss cross pattern all over the Meatless Farm Plant-Based Chickenless Roast. Unroll one sheet of pastry on the baking sheet. Spoon approximately 1⁄6 of the stuffing into the centre of the pastry sheet and place the Chickenless Roast on top. Spoon the cranberry sauce onto the Chickenless Roast and use a butter knife to spread it all over.Now carefully encase the cranberry sauce covered Chickenless Roast with the remaining stuffing, making sure it’s as smooth as possible.
- Take the second sheet of pastry and neatly lay it over the prepared Chickenless Roast. Use your hands to neatly press and seal the pastry around the Chickenless Roast. Take a small knife and remove the excess pastry at the base of the chicken Wellington.
- Now you can decorate the Wellington. Take the leftover pastry and roll it into a ball. Flour a clean surface and roll the ball of leftover pastry out into a 1⁄2 cm thick sheet. Either using Christmas cookie cutters, or by hand, cut out shapes such as holly. Use a pastry brush to brush the Wellington all over with oat milk. Decorate the Wellington with the shapes, and then brush these with milk so they don’t burn.
- Neatly pierce the wellington with a fork three times to create vents. Put the tray in the oven and bake the Wellington for 40 minutes, or until golden brown.
- Time to serve. Remove the Wellington from the oven and leave to rest for 5 minutes before cutting into slices and serving with the full festive trimmings. Merry Christmas!
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