Instructions: To make the stuffing: Soak the dried cranberries in the red wine about 30 minutes, or until the berries are soft and plump. In a large saute pan over high heat, heat the butter until very hot. Add the onion, shallots and garlic, and saute until fragrant, 2 or 3 minutes. Add the plumped cranberries and wine, and cook 3 to 5 minutes, or until all the liquid has evaporated.

In a large bowl, toss the diced bread with the onion mixture. Add enough chicken stock to soften the bread. Add the eggs, walnuts, thyme, rosemary, salt and pepper. Mix well. Set the stuffing in the refrigerator to cool completely.

To make turkey: Open boned and butterflied breast so that it lays flat, skin side down, on a clean work surface. Season with salt and pepper.

Slice off and reserve "tenderloins," the small pieces of meat attached at the edge of the butterflied breast.

With a mallet or meat hammer, pound breast until it is about 1/2 inch thick.

Pound tenderloins. Lay tenderloins at top and bottom of turkey breast, filling in where no meat is attached to skin.

Pat stuffing mixture evenly over top of the pounded meat, leaving about 1/2 inch uncovered around outside edge.

Roll meat and stuffing lengthwise, so meat roll is long and skinny instead of short and fat.

Wrap with cotton kitchen twine, first the long way and then every few inches around the circumference.

Preheat the oven to 450 degrees.

In a large roasting pan over medium-high heat, heat the olive oil until smoking hot. Place roll in a pan, seam side down. Put pan in oven. Bake 15 minutes, or until golden brown. Reduce the heat to 350 degrees and cook 1 1/4 to 1 3/4 hours longer, or until the internal temperature of the turkey is 170 degrees F on a meat thermometer.

Place on a serving platter and let rest 2 minutes before carving into generous slices.

Note: A whole turkey breast will weigh 7 to 7 1/2 pounds. Your butcher can bone and butterfly turkey, leaving the skin on. This will yield about 5 pounds of butterflied turkey breast.

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