Stuffed Turkey Breasts
Makes 8 -10 servings

2 large turkey breasts, boneless and skinless
1 (12 ounce) box stovetop stuffing mix, any flavor
1 (16 ounce) bag dried cranberries
1 cup chopped pecans
1/2 cup whole pecans
2 tablespoons olive oil
                   
1. Prepare stuffing mix according to package directions,
   set aside and let cool. 
2. With a sharp knife butterfly breasts open to lay flat (this
   usually takes 3 cuts, depending on the size of the
   breasts). Place each breast between two sheets of
   waxed paper and flatten with a mallet. 
3. On each breast, spread prepared stuffing to 1/4 inch of
   the edge. Sprinkle with most of the dried cranberries and
   all of the chopped pecans. Roll up "jellyroll" style,
   starting with the long end and roll tightly. Tuck in ends
   and tie in sections with string, about 4 sections around
   middle and one running the length of the roll to secure
   the ends. 
4. Place the olive oil in an oven proof skillet and heat.
   carefully brown rolls on all sides. Place skillet in oven,
   uncovered and bake in a preheated 350 degrees F oven for 1
   hour or until a knife inserted draws clear juices. Do not let
   these get overly dry. Allow rolls to set for 15 mins before
   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,
   garnish by sprinkling with the whole pecans.