Cranberry Stuffed Turkey Breasts Recipe

Preheat the oven to 350 degrees F (175 degrees C). 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 with a mallet. Spread the prepared stuffing to within 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 brown rolls on all sides.

Place skillet in oven uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until the internal temperature is at 170 degrees F (78 degrees C) 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 garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.