Preheat oven to 325°F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to a boil on medium heat, stirring frequently. Reduce heat to low. Cook, uncovered, stirring frequently 12 to 15 minutes, or until glaze is reduced to about 1 cup.
Combine cream cheese and horseradish in a small bowl. Spread cream cheese mixture onto tortillas.
Heat oil in stockpot over medium heat about 1 minute. Add ground turkey, onion, bell pepper and garlic. Cook and stir 7 to 8 minutes or until turkey is no longer pink. Stir in seasonings.
Preheat oven to 325°F. Remove roast from package; lightly pat with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking.
Heat oven to 350°F. Spread bread cubes on bottom of large shallow baking pan. Bake 15 minutes or until light golden, stirring once. Set aside.
Preheat oven to 425°F.