Turkey Breast with Cranberry Stuffing in Pastry

Peel onion and chop finely. Heat butter in a pan and sauté onion until translucent. In a bowl, mix onions, sausage, breadcrumbs, orange juice and zest, cranberries, pine nuts and sage and season with salt and pepper.

Cut turkey deeply along one side, but do not cut through other side completely. Unfold turkey and carefully press until mostly flat and place sausage stuffing in middle. Fold turkey over and tie with kitchen twine. Place stuffed turkey in greased roasting pan and bake in preheated oven at 200°C (approximately 400°F) for about 1.5 hours. 

For the dough, pile pastry flour on a work surface and mix with salt and make a well in the center. Mix eggs into center and place butter in small pieces evenly over flour and add about 50 ml (approximately ¼ cup) lukewarm water. Chop all ingredients with a knife until crumbly and knead quickly until dough is smooth. Shape into a ball and wrap in plastic. Refrigerate for about 30 minutes in plastic wrap.

Remove stuffed turkey from oven and let cool slightly.

Roll out dough between 2 sheets of parchment paper and roll stuffed turkey around dough and place in pan. Whisk egg in a small bowl and brush over dough. From remaining dough, use a cookie cutter to cut out desired shapes, such as stars and carefully press into place onto dough and brush with egg yolk.