Step 1

Preheat the oven to 350°F (180°C). Place the bread cubes on a baking sheet and dry in the oven for 10 minutes ( make sure they do not brown).

Step 2

Increase the oven temperature to 375°F (190°C).

Step 3

In a large skillet on medium high heat, melt 2 tablespoons of butter and add  onions and celery. Cook for about 6 minutes, until softened.  Add garlic and cook for another minute.  Season with salt and pepper.

Step 4

Add parsley, sage, thyme and spinach leaves and let them wilt. Remove from heat and let cool slightly.

Step 5

In a large bowl mix bread cubes with dried cranberries and celery onion and spinach mix. Add the beaten egg and stock and mix until evenly moistened.

Step 6

Set aside until ready to use.

Step 7

Place the turkey breast on a plastic cutting board and make a few cuts to open (butterfly) it.

Step 8

Cover the breast with plastic wrap and pound it to about ½ inch (1cm) thickness.

Step 9

Remove plastic and season with salt and freshly ground black pepper.

Step 10

Spread the bread stuffing leaving a ¾ inch (2cm) border all around.

Step 11

Roll breast into a log.

Step 12

Use kitchen twine to tie in about 1 inch (3cm) intervals.

Step 13

Brush the roll with olive oil.

Step 14

Season with salt, freshly ground black pepper and red chili flakes and herb mix.

Step 15

Transfer to a parchment paper line baking sheet.

Step 16

Roast uncovered for about 45 minutes to 1 hour until a thermometer inserted in the thickest part reaches 160°F (71°C).

Step 17

Cover and let it rest for 10 minutes before serving.

Step 18

In a medium saucepan add the pan drippings and place over medium heat. Add the flour and stir to combine. Add the stock, stir and let it cook until thickened and smooth.

Step 19

Cut off the twine and slice. Serve with gravy and cranberry sauce.