Slow Cooked Turkey and Cranberry Wellington

Ingredients

• 600g turkey crown
• 1 large onion, cut into 8 wedges
• 4 bay leaves
• 2 tbsp cider vinegar
• 60g butter
• 1 large bunch fresh thyme, leaves picked
• 1 jar Classic Cranberry Sauce
• 1 free range egg yolk, beaten
• 3tbsp olive oil
• 640g pre-rolled Puffy Pastry
• 170g stuffing mix - made to packet instructions
• Flour, for dusting
• Sea salt and freshly ground black pepper