Pre-heat oven to 350°F.
Prepare stuffing mix according to package directions.; set aside to cool.
With a sharp knife, butterfly breasts open to lay flat.
Place each breast between two sheets of waxed paper, and flatten with a mallet.
First, spread the mascarpone cheese over the turkey.
Secondly, spread the prepared stuffing, over the mascarpone, to within 1/4-inch of the edge of each breast.
Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish.
Roll up tightly in a jellyroll style, starting with the long end.
Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
In a large cast iron skillet, over medium-high heat, heat olive oil.
Place in skillet and carefully brown rolls on all sides.
Place skillet in oven, uncovered, and bake in a pre-heated oven for 1 hour, or until the internal temperature is at 170°F when taken with a meat thermometer.
Remove from oven as soon as recommended temperature has been reached so these do not get overly dry.
Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4-inch circles.
Leave one roll whole, and slice the other for presentation.
Stuffing will be spiraled into meat.
Present on a platter which contains a bed of curly lettuce; garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
