Preheat oven to 200°C (400°F)
Fry onions in the butter over low heat until softened.
Add the hazelnuts and cranberries and cook for a minute.
Add the thyme and breadcrumbs and fry off for a minute. Add the stock and mix until the stuffing holds together. If it doesn't hold together add more chicken stock of a little water.
Place sheet of pastry on a tray lined with baking paper.
The turkey breast is then placed in the centre of the pastry, top with the stuffing and push down firmly. Try and fit all of the stuffing all over the turkey.
Brush some of the egg wash around the edge of the turkey and attach the second piece of pastry on top. Crimp the edges so the turkey is well sealed.
With the third sheet of pastry cut some shapes out using cookie cutters to decorate the top of the turkey. I did mistletoe for the top of mine using leaf cutters and rolled balls of pastry. Slice two notches in the top of the pastry with a sharp knife.
Brush the whole thing with egg wash.
Bake at 200C for 20 minutes.
Reduce heat to 170°C (350°F) for 45 minutes.
