Cranberry-Turkey Roulade

Melt butter in a large skillet. Add onion and celery; sauté until tender, stirring occasionally.

In a large bowl, combine celery mixture, herb stuffing and dried cranberries.

In a separate bowl, mix orange juice, water, ginger and salt. Combine with stuffing mixture, stirring until moistened. Set aside.

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

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.

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

Bake in a standard preheated 375 degree F oven for about 2 hours, 15 minutes or until the meat thermometer registers 170 degrees F.

Cut into 1¼-inch slices and garnish with orange slices.

Yield: Each turkey roulade yields 8 slices.