• Pound the turkey breast to an even 1/2 inch thickness.
• Place the green beans on one end of the turkey. You'll roll it so that the green beans are in the center of the roll.
• When filling the turkey breast, leave about a half inch around the entire turkey breast. This will minimize the spillage from the stuffing.

For the stuffing

• I made the stuffing wetter than it's normally made because lean turkey tends to dry out. So use the amount of water, stuffing, and butter listed above not the ingredient amounts on the box.
• However, you will make it according to the directions on the box of stuffing. Boil the water, add butter, add the stuffing, cover and allow to sit for 5 minutes.
• Now, take the stuffing and spread it on the turkey from where the green beans ended to a half inch from the end of the turkey breast.
• Roll the turkey breast, starting at the end with the green beans. Next, use some butcher's twine or toothpicks to secure your roll. Don't be afraid to be tight with it. It will shrink a bit as it is cooked and you want to keep in as much of the stuffing as possible.
• Add your rolled turkey breast to a 10-inch skillet seam side down. Pour condensed cream of mushroom soup over the top and use a pastry brush to spread over all exposed areas of the turkey. This only used about half of the can as well. Loosely cover with aluminum foil and bake in a 400F oven for approximately 45 minutes. Remove from the oven, check the internal temperature to ensure it reaches 165F. Allow it to rest for 5 minutes while you make the cranberry sauce drizzle.

For the sauce

• Add one can of cranberry sauce, 2 Tablespoons of pure maple syrup, 1/4 cup orange juice, and 1 teaspoon dried mustard to a sauce pot and whisk until loosened up to a pouring consistency.

To serve

• Drizzle the cranberry sauce mixture and top with crispy fried onions (those standard on green bean casserole). Transfer to a cutting board, snip the twine, and slice to your desired thickness.