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1 Place Dried Porcini Mushrooms In A Bowl. Cover With Hot Water And Let Sit For 15 Minutes Or So While The Bacon In The Next Step Is Cooking. Once Rehydrated, Then Chop. 2 Slowly Cook The Bacon In A Medium Frying Pan On Medium Heat Until Crispy. Remove The Bacon To A Paper-Towel Lined Plate. Once Cool Enough To Touch, Chop. You Should Have At Least A Tablespoon Of Fat In The Pan. (If Not, Add Butter Or Olive Oil To Make Up The Difference.) Heat The Same Pan On Medium (Do Not Drain The Fat Rendered Out Of The Bacon), Add The Minced Shallots And Cook Until The Shallots Begin To Brown. Add The Chopped Dried Cranberries, Minced Sage And Chopped Mushrooms. Stir Well And Cook For 2-3 Minutes. Add The Breadcrumbs, The Parsley, Chopped Bacon, And The Turkey Or Chicken Stock And Stir Well. You Want A Rough Paste, Something That Will Stick To Itself. Remove From The Heat And Allow The Stuffing To Cool. 3 To Make The Stuffed Turkey Breast, Remove The Skin From The Turkey In One Piece And Reserve. Put The Turkey Breast Between Two Pieces Of Wax Paper Or Plastic Wrap And Gently Pound With A Mallet Until It Is About 1/4 Inch Thick. (It May Be Easier To Butterfly The Breast First, Depending On How Big The Breast Is.) 4 Trim The Pounded Breast Until It Is Roughly A Rectangle. Spread A Thin Layer Of The Stuffing Over The Breast, Leaving About 3/4 Inch Border Around All Sides. Tightly Roll The Breast Lengthwise. Lay The Skin Over The Top Of The Rolled Breast And Tuck Any Under The Edges. 5 Tie The Rolled Turkey Breast Tightly With Kitchen String And Set It On A Roasting Pan. Paint It With Olive Oil, Or Smear Butter Or Bacon Fat Over It And Sprinkle With Salt. If You Want More Drippings For Gravy, Place Pieces Of A Turkey Wing On The Roasting Pan As Well. 6 Roast At 400
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