Prepare stuffing mix according to package instructions. Stir in thyme and parsley. Set aside.
On a flat surface, slice turkey breasts in half horizontally so that they open like a book. Place each breast between two pieces of plastic wrap and pound with the smooth side of a mallet or rolling pin until each breast is about ¾ of an inch thick.
Spread a layer of stuffing mix on top of each turkey breast, leaving about a one inch border. Sprinkle the dressing mix with apples and cranberries.
Then, using the plastic wrap, roll each breast so that the stuffing mix is rolled inside, like a jelly roll. Remove the plastic wrap then using kitchen twine, tie each breast in one inch intervals so that the roll is secure. Re-wrap in plastic wrap and store overnight if you want.
Season each breast with salt and pepper. Heat the oil in a oven safe skillet and sear the breasts for 3 to 4 minutes on each side or until they are nicely browned. Place breasts in the skillet in the oven for about an hour or until the internal temperature of the turkey reaches 165 degrees. Let the roulade rest for at 10 minutes before slicing. Top with gravy and serve!
Tip: You can stuff and roll the turkey breasts the day before. Wrap in plastic wrap and keep in the fridge until ready to cook.
Melt the butter and drippings in a small saucepan over medium high heat. Whisk in the flour and cook , stirring constantly, for a couple of minutes.
Gradually whisk in the broth to the flour mixture, working out any clumps as you go. Only add a few tablespoons of broth at a time, whisking well after each addition. The idea is to not add so much broth at one time that you have a very thin gravy that takes forever to thicken. Also, keep whisking to make sure you don't get lumpy gravy.
If you do get lumpy gravy (it happens sometimes), simply pour your gravy through a fine mesh sieve and go on with your life.