Ingredients

• 1 (12 ounce) package herb seasoned stuffing mix
• 2 skinless boneless turkey breasts
• 1 1/2 cups dried sweetened cranberries
• 1 cup chopped pecans
• 1/2 cup pecan halves
• 2 tablespoons olive oil
• 1 cup turkey stock or 1 cup chicken broth
• 3 tablespoons butter, divided
• 1 tablespoon flour

Instructions

1. Prepare stuffing according to package directions. (Optional: add sauteed onions and celery to the stuffing.) Set aside.

2. Butterfly the turkey breasts open, until they lay flat. Place each opened breast between two sheets of waxed paper or heavy plastic, then pound flat with a kitchen mallet; they should be about 1/4" thick.

3. Spread half the stuffing on each breast, to within 1/4" of the edge. Reserve 1/4 c of dried cranberries, and divide the rest between the two breasts. Sprinkle the chopped pecans over the stuffing as well. Starting at one narrower end, roll the breast tightly. Tie with kitchen twine in three or four places, then one long one the length of the roll.

4. Heat the oil in a skillet until it shimmers. Brown the rolls on all sides, then transfer to a roasting pan. Add the stock to the bottom of the pan, then dot the top of the rolls with the butter 1 tbsp on each.

5. Roast in a preheated 350°F oven for 1 hour, or until juices run clear when nicked with the tip of a knife. Let rest, tented with foil, 15 minutes. Remove strings, then slice 1/2 to 3/4" thick.

6. Meanwhile, strain the pan juices through a sieve. Melt the remaining 1 tbsp butter in a small saucepan. Add the flour and cook 1 minute until the raw cereal taste is gone. Add the pan juices and whisk constantly until thickened. Adjust seasoning with salt and pepper.

7. Serve sliced roulades with gravy and sprinkled with remaining dried cranberries and the pecan halves.