1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
½ cup pecan halves
Set the oven to 350 degrees Fahrenheit (175 degrees C). Prepare the stuffing mix as directed on the packet. Set apart for cooling.
Butterfly breasts are easily opened to lay flat with a sharp knife. Use a mallet to flatten each breast after placing it between two pieces of waxed paper. Spread the prepared filling to each breast's edge within a quarter-inch. Adding dried cranberries and chopped nuts to each, while saving some for garnish, is a nice touch. Starting with the long end, roll up the material tightly in a jellyroll fashion. To secure the ends of the roll, tuck them in and tie sections of thread, about four sections around the center and one spanning the length of the roll.
Large cast iron skillet with olive oil heated to medium-high heat. Rolls should be carefully browned all over.
Covered in the oven, place the skillet. Using a meat thermometer, check the internal temperature of the dish at 170 degrees F (78 degrees C) after one hour of baking in an oven that has been preheated to 350 degrees F (175 degrees C). Keep them from becoming excessively dry.
Before removing the string and slicing the rolls into 1/2 to 3/4 inch circles, give the rolls 15 minutes to set. Slice one roll for presentation while leaving the other whole. Meat will be spiraled with stuffing. Present on your nicest tray over a bed of curly lettuce and top with the saved dried cranberries and the remaining 1/2 cup pecan halves for decoration.