Cranberry Stuffed Turkey Breasts
1 12 ounce package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup pecans, chopped
2 8 ounce packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
1/2 cup pecan halves
Preheat oven to 350 degrees. Prepare stuffing mix according to package directions. Set aside to cool.
With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten witha mallet. S[pread the prepared stuffing to wihin 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
Heat olive oil in a large cast iron skillet over medium-high heat. Carefully bron rolls on all sides.
Place skillet in oven, uncovered. Bake in a preheated 350 degrees oven for 1 hour or until the internal temperature is at 170 degrees when taken with a meat thermometer. Do not let these get overly dry.
Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce and sprinkle with the remaining 1/2 cup pecan halves and the reserved dried cranberries.