Pre-heat the oven to 180C.
To make the stuffing, combine the pork sausagemeat, dried herbs and season with salt and pepper. Mix thoroughly. Put to one side.
Place each turkey breast between two pieces of cling film and, using a meat mallet or rolling pin, bash out the pieces until about 1cm/.5in thick. Remove the cling film.
Spread a quarter of the stuffing over each turkey breast slice and top with a quarter of the cranberry jelly. Roll up the turkey breast like a Swiss Roll (lengthways).
Wrap the streaky bacon around the turkey roll.
Place into a roasting tray and bake in the oven for approximately 20-30 minutes or until the turkey is thoroughly cooked through. If the turkey on the outside is cooking too fast, then cover in foil and cook for a little longer.
Once cooked, take out of the oven and allow to rest for a couple of minutes before slicing and serving.
4 Large Slices of Raw Turkey Breasts (Escalope)
8-12 rashers Streaky Bacon, rinds removed
120g Pork Sausagemeat
1 teaspoon of dried oregano
2 teaspoon of dried sage
1 teaspoon of dried thyme
80g Cranberry Jelly
Salt & Pepper