- In a skillet over medium-high heat, soften the cranberries, onion and garlic in the butter until the cranberries burst. Continue cooking for 1 minute. Season with salt and pepper. Set aside in a bowl.
- In the same skillet over medium-high heat, brown the pork in the oil until it starts to brown, breaking it up with a wooden spoon. Season with salt and pepper. Add the pears and continue cooking for 4 minutes. Add the wine and broth. Reduce until nearly dry. Stir in the breadcrumbs, nutmeg and cranberry mixture. Adjust the seasoning. Transfer into a bowl, cover and refrigerate for 1 hour.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
- Untie the turkey roast and lay it flat. Slide lengths of butcher’s twine under the meat, letting them extend on either side. Season with salt and pepper. Spread the stuffing down the middle. Tie the roast and cut off the excess twine.
- In a large skillet over medium-high heat, brown the turkey roast on all sides in the oil. Season with salt and pepper. Transfer to the oven and roast for 15 minutes.
- Turn the oven down to 325°F (165°C) and continue for 1 hour 45 minutes or until a meat thermometer inserted in the centre of the stuffing reads 165°F (74°C).
- Remove from the oven, tent with aluminum foil and let rest for 10 minutes. Slice, removing the twine as you go. Place the slices on a warm serving platter.
- Serve with almond sauce or burst cranberry relish, green beans in white wine sauce and baker’s potatoes, if desired.
To save time and if space permits, put the turkey roast and baker’s potatoes in the oven at the same time. They both require 2 hours 30 minutes of cooking at the same temperature.