Blend the chicken breast until smooth. Add the cream, cranberries, chestnuts and thyme leaves.
Blitz again for a couple of seconds, Season, Set aside in the fridge
Cut a pocket in the turkey, fill with stuffing and tie together with butchers string to form an even sausage shape.
Wrap tightly in cling film to form a cylinder and seal in a vacuum pack machine in suitable sous vide bag
Set water bath to 64 degrees and place turkey to cook for 1hr and 45 minutes. (Always check core temp and time before serving.)
Cook the quinoa in the stock and orange juice
Fry off the airbag in hot oil, drain and dust with red colour powder
Remove the stone and cut into quarters
Remove the turkey from the bath and brown in a hot frying pan with a little oil or butter.
Slice into three/four pieces and set atop a spoonful of the warm quinoa.
Garnish with apricot pieces and red airbag. Spoon any remaining strained liquid from quinoa on the plate