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Preheat oven to 400˚F with rack at center oven.
For the turkey roulades, heat a large skillet over medium to medium-high heat with 1 tablespoon EVOO, 1 turn of the pan, wilt spinach and cook, remove from pan and remove all excess liquid in a towel. Heat remaining EVOO, 2 turns of the pan, add shallots and garlic, stir a minute or 2, add the spinach back and season with nutmeg, salt and red pepper, add lemon juice to spinach, then the breadcrumbs or stuffing and combine. Cool to handle.
Season turkey cutlets with salt and pepper. Arrange the spinach stuffing on turkey cutlets leaving a 1-inch border. Add cheeses (I use smoked blue cheese and sharp white cheddar) and sage, sprinkle with finely chopped nuts if using, evenly topping the spinach, then firmly roll the roulades into logs, tucking the short ends in first and then rolling lengthwise. Place seam-side down in shallow casserole. Add ¼ cup stock. Drizzle the roulades with EVOO and season with salt, black pepper, thyme, and poultry seasoning, then cover and roast 15 minutes, uncover and roast 15 to 18 minutes more to golden.
For the sauce, place wine and ingredients through the bay leaf in a pot and simmer to reduce by ⅓, strain, then return to pot. Add cranberries to spiced wine, bring to a boil, reduce heat a bit, them cook 10 to 12 minutes to thicken sauce.
Slice roulades and place each in a puddle of wine-cranberry sauce.