Butterfly the turkey breast, leaving skin on, by
cutting halfway through and opening up
Then
pound it slightly with a mallet to even the
shape
Season with salt and pepper and set
aside.
To make the dressing, soak the dried
cranberries in the red wine for 30 minutes or
until soft and plump
In a large skillet over
medium-high heat, cook the onions, shallots
and garlic in the butter for 2 to 3 minutes
Add
the plumped cranberries and wine, and cook
for 3 to 4 minutes or until all the liquid has
evaporated.
In a large bowl toss the bread with the sauteed
onion mixture and add enough chicken broth
to soften the bread
Add the egg, pecans,
thyme, rosemary, and salt and pepper to taste;
mix well
Set dressing aside in the refrigerator
to cool completely.
Spread the stuffing over the turkey and roll up;
tie with kitchen twine
Brush with Cranberry
Glaze once before rotating, and again half-way
through the rotating
Rotate the turkey roll on
the spit rods for 1 hour or until the internal
temperature reaches 155 to 160 degrees
Let
stand for 10 minutes before carving into
generous slices.
