Turkey Breast with Water Chestnut and Cranberry Stuffing

Heat the olive oil in a sauté pan and gently cook the celery, onion, garlic, rosemary and salt until soft but not coloured. Set aside to cool.

Put the chicken mince, breadcrumbs, cream, egg and the salt in a food processor and pulse to combine. Tip into a large bowl and add the cranberries, water chestnuts and the cooled celery mixture along with a good grind of black pepper. Combine well.

Place the turkey breast, skin side down, on the bench and season with salt and freshly ground pepper.
Spread the stuffing evenly over one turkey breast and place the second one on top.

Cover with the bacon and secure at intervals with butchers string. Preheat the oven 200oC. Put the turkey in a roasting dish with 3 tablespoons of water.

Melt the butter, mix with the balsamic vinegar and brush this over the turkey. Roast for approximately 40-50 minutes, brushing with the butter once more during cooking. Test with a skewer. When cooked, the juices will be clear. Remove the turkey from the pan and rest, lightly covered, for at least 15 minutes.

Place the roasting dish back over the heat and deglaze with the wine and the chicken stock. Simmer until reduced by half. Season and strain into a small jug.

To serve: Remove the string from the turkey and carve into slices. Arrange on a platter and garnish with watercress. Pass the gravy separately. Serves 8