Preheat the oven to 180 C / Gas 4. Prepare stuffing mix according to directions. Set aside to cool.
With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of greaseproof paper, and flatten with a mallet. Spread the prepared stuffing to within 6mm 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 swiss roll style, starting with the long end. Tuck in ends, and tie in sections with kitchen 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 frying pan over medium-high heat. Carefully brown rolls on all sides.
Place cast iron pan in oven, uncovered. Bake in the preheated oven for 1 hour, or until the internal temperature is at 78 degrees C when taken with a meat thermometer. Do not overcook to avoid them getting overly dry.
Allow roasts to rest for 15 minutes before removing string, and slicing into 1-2cm rounds. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into turkey. Arrange the slices on a platter and garnish with the remaining pecan nuts and the dried cranberries.
Not that hard to make and exceptionally delicious! This is healthy but at no point did anyone feel like they were missing out on the real deal. Will enjoy this recipe many times to come, thank you - 12 Dec 2011