Preheat oven 350°. Toast bread for 20 to 25 minutes. Remove from oven and set aside. Melt 1 tablespoon butter in a sauté pan over medium heat; sweat shallot, garlic, herbs and cranberries in butter, about 5 to 6 minutes. Fold toasted bread into cranberry mixture and add chicken broth; stir to combine. Let stand 10 to 15 minutes.

Increase oven temperature to 500°. Grease a baking wire rack and place on a sheet pan. Melt 3 tablespoons of butter; set aside. Pound turkey meat to half the thickness (for ease, place each cutlet between two pieces of plastic wrap and gently flatten with a kitchen mallet). Lay turkey cutlets side by side, slightly overlapping each other. Add 2 1/2 cups stuffing on the bottom 1/4 of the cutlets. Using the plastic wrap, tightly roll the turkey, being sure to keep the stuffing inside. Pull the plastic wrap back and gently roll the roulade back towards you so that the seam is facing up. Tie 3 to 4 pieces of twine with a double knot around the roulade, but not too tightly. Place on the prepared baking pan and brush with melted butter. Season with salt and pepper and place on the highest shelf in your oven for 10 minutes. Then broil for 5 minutes. Remove from oven; allow to rest for 5 minutes then slice into medallions, garnish with pecans and serve.