Clare Smyth's Turkey Wellington - James Martin Chef

Ingredients

• 1kg turkey breast
• 20 rashers of streaky smoked bacon
• 250g sausage meat
• 50g dried cranberries
• 50g pistachios
• 100g diced cooked chestnuts
• 60g diced pancetta
• 125g cooked onions
• 1 pinch ground nutmeg
• 1 pinch ground clove
• 1 pinch ground mace
• 20g sage
• Salt and pepper to season
• 2 sheets of puff pastry (35cm x 40 cm)
• 2 eggs
• 1 jar cranberry sauce
• 300g
• Brussels sprouts (removing the root and separating individual leaves)
• 1 bunch picked water cress
• 200ml turkey gravy
• 1kg water
• 100g salt
• 10g rosemary
• 6g thyme
• 1g bay leaves
• 6g garlic
• 2g black peppercorn