1 turkey breast, deboned, skinless, butterflied
1 chicken breast, deboned, skinless
1 duck breast, deboned, skinless
3 Stuffing mixtures (see Not So Traditional Recipes for various stuffing recipes)
Place a large sheet of plastic wrap (i.e. Saran Wrap) on your kitchen counter.
Note: I placed 4 uncooked bacon strips on the wrap. These will be on the outside of the turkey breast and will help baste the meat while it cooks. This is optional.
Lay out the turkey breast on the wrap, press down to flatten as much as possible. Spread about 1 cup of the first stuffing mixture evenly over the turkey breast. I used a Rice and Sausage stuffing that my family loves.
Press down firmly, trying to flatten down meat and stuffing as much as possible.
Lay out the chicken breast over the first stuffing, and then spread out about 1/2 cup of the second type of stuffing over the chicken breast. I used Cornbread stuffing. Press down firmly.
Lay down the duck breast over the second stuffing, and then spread 1/4 – 1/3 cup of the third type of stuffing over the duck breast. This time I used Cranberry Bread stuffing. I used only about 1/4 cup as the amount depends on the size of the duck breast.
Now the tricky part here is to gently roll up the meats using the wrap to hold all together. This is the same method used when rolling sushi. Be sure to pull out the wrap as you roll. Ensure the turkey ends meet.
Now pinch the corners of the wrap and roll to form a tube. Place the roll in the refrigerator for 2 or 3 hours.
When meat is firmed up, unroll from the wrap and using Butcher’s Twine, tie up to hold all into place (it will look like a roast).
Preheat your oven at 350F. Roast for 1.5 to 2 hours or until done (ensure internal temperature is 155F). Let rest before carving.