Ingredients:

1 cup (225g) margarine
3 cups sliced celery
2 cups 4 medium chopped onions
2 pound (907g) herb seasoned stuffing mix
3 3/4 cups (656g) Ocean Spray® Sweetened Dried Cranberries
6 cups (1,500ml) orange juice
1 3/4 cups (438ml) hot water
2 1/2 tablespoons ground ginger
2 teaspoons salt
3 5-lb turkey breasts boned and butterflied
Orange slices, garnish

Directions:

1. Melt margarine in a large skillet. Add onion and celery; cook until tender, stirring occasionally.

2. Combine celery mixture, stuffing mix and sweetened dried cranberries in a large mixing bowl.

3. Combine orange juice, water, ginger and salt in a separate mixing bowl. Add to stuffing mixture; stir until moistened. Set aside.

4. Open each boneless turkey breast and place skin-side down on a work surface. The long side should be parallel with edge of work surface. Slide 6 12-inch pieces of cooking string under the breast at 2-inch intervals.

5. Spread 1/3 of the stuffing over each breast. Starting at the long side, roll jelly-roll style. Tightly tie strings to secure. Tuck in excess skin.

6. Turn rolls over and place in roasting pans. Cover loosely with aluminum foil.

7. Bake in a standard oven at 375° F for about 2 hours 15 minutes or until a meat thermometer registers 185° F.

8. Cut into 1 1/4-inch slices. Garnish with orange slices.

YIELDS: 8 to 10 servings per roll