Cut turkey breast horizontally toward the thick edge to within 3/4-inch of the edge; do not cut through into two separate pieces. The resulting piece should be roughly rectangular in shape. Spread turkey on sheet of plastic wrap; cover with second piece of plastic wrap. Pound with meat mallet to form a rectangular piece, 1/2-inch thick. Heat 2 teaspoons oil in skillet and sauté celery, water chestnuts, and onion until crisp-tender. Add cherries, bread crumbs, sage, rosemary, salt, and pepper. Mix well. Remove top plastic wrap from turkey. Spread cherry mixture over turkey, leaving 1-inch uncovered along long edge. Roll tightly and secure with skewers or wooden picks or tie at 2-inch intervals. Brush or rub with remaining oil and sprinkle paprika over entire surface. Discard bottom plastic wrap. Bake on rack in baking pan at 325°F 50 to 60 minutes or to internal temperature of 170°F. To serve hot, let stand 10 minutes before slicing. To serve cold, cool whole turkey roll at room temperature and refrigerate; slice just before serving.
*Cube and process bread in food processor to coarse crumb stage. Dry at 300°F about 5 minutes or until crumbs are dry but not browned. Or spread crumbs on baking sheet and leave at room temperature overnight.
Per Serving: 214 Cal., 28 g pro., 3 g fat (14% Cal. from fat), 17 g carb., 71 mg chol., 1 g fiber, 286 mg sodium.