Ingredients :-

• 4 turkey breast fillets, about 150 g (5 oz) each
• 25 g (1 oz) cranberries ( to defrosted if frozen )
• 300 ml ( 1/2 pint) cranberry juice
• Half  tablespoon vegetable oil
• 1 tablespoon sugar
• salt and pepper
• thyme sprig ( to garnish )

For Stuffing :

• 500 g (1 lb) turkey breast meat ( to minced )
• 1 large onion ( finely chopped )
• 50 g (2 oz) fresh white breadcrumbs 175 g (6 oz) canned chestnuts ( to chopped )
• 1 teaspoon chopped thyme
• 1 tablespoon vegetable oil
• 25 g (1 oz) dried cranberries
• 2 teaspoons chopped sage
• 1 egg, beaten

Serving Information:-

• Serve for 4 pax
• Preparation time: about 20 minutes.
• Cooking time: about 1hour 15minutes.

Dietary Information :-

• kcal 424
• kJ 1787
• protein 64 g
• fat 9 g
• CHO 24 g

Cooking Processes :-

1. To make the stuffing, lightly fry the onion in the oil until golden brown.
2. Stir in the minced meat and breadcrumbs and cook for 2-3 minutes.
3. Add the chestnuts, dried cranberries, thyme and sage. ( Mix well and season to taste.)
4. Remove from the heat and stir in the beaten egg.
5. Spoon into a lightly greased 500 g (1 lb) loaf tin and transfer to the middle shelf of a preheated oven, 200°C (400°F) . Bake for 1 hour ( or until the top is golden brown ).
6. Meanwhile, season the turkey fillets on both sides, then heat the oil in a heavy-based frying pan and lightly fry the fillets until golden brown.
7. Add the sugar and cranberry juice to the pan, cover, and simmer gently for 15 minutes.
8. Add the cranberries and cook for a further 5 minutes ( or until the turkey has cooked through ) , and the berries have slightly softened.
9. Remove the cooked stuffing from the loaf tin and cut it into 8 thick slices.
10. Remove the turkey fillets from the pan with a slotted spoon. Leave them whole or slice them thickly ( as you prefer ).  *Keep the stuffing and turkey warm while finishing the sauce.
11. Bring the sauce in the pan to the boil and cook for 5 minutes, or until thickened.
    Put 2 slices of the stuffing on each of 4 warmed plates and sit the turkey fillets on them.
12. Pour the sauce over the turkey, garnish with thyme and serve at once, with mangetout, if liked.