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1
Heat oven to 450F.
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2
Chop 1 rosemary sprig finely.
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3
Melt butter in medium saucepan on medium heat.
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4
Add celery; cook and stir 4 min.
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5
or until crisp-tender.
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6
Remove from heat.
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7
Add chopped rosemary, water, cranberries and nuts; mix well.
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8
Stir in stuffing mix just until moistened.
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9
Place meat on cutting board with short ends at 12 and 6 oclock.
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10
Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of meat, pulling back meat with your free hand and unrolling it as you continue to cut through meat.
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11
(You should end up with a piece of meat that is about 1/2-inch thick and 3 times the size of the original piece.)
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12
Cover meat with plastic wrap; pound to even thickness.
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13
Brush cut side of meat with 1/4 cup dressing; top with spinach and stuffing mixture, leaving 1-inch border around all sides.
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14
Roll up tightly, starting at one long side.
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15
Tie closed with kitchen string.
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16
Tuck remaining rosemary sprigs under string.
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17
Place in shallow pan; brush with remaining dressing.
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18
Bake 20 min.
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19
Reduce oven temperature to 375 degrees F; continue baking meat 20 to 25 min.
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20
or until done (160F).
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21
Remove from oven; cover loosely with foil.
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22
Let stand 5 min.
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23
before slicing to serve.
