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1
Pound the butterflied turkey breast halves to flatten them, then season with salt and pepper and refrigerate.
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2
Preheat the oven to 400F.
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3
In a 12- to 14-inch saute pan, heat 3 tablespoons of the olive oil over medium heat until smoking.
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4
Add the turkey sausage and cook, breaking it up with a wooden spoon as it cooks, until golden brown, 7 to 9 minutes.
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5
Drain all but 4 tablespoons of the fat from the pan and add the apples and walnut pieces.
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6
Cook for 8 minutes, or until the apples soften.
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7
Remove from the heat and allow to cool for 20 minutes.
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8
Add the panko, Parmigiano, eggs, 2 tablespoons of pepper, the nutmeg and herbs and stir with your hands, as you would for meatloaf or burgers, just until it comes together.
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9
Place the two turkey pieces on a cutting board, skin side down, and divide the stuffing between them.
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10
Roll each of the breasts like a jelly roll and tie them firmly in several places with butchers twine.
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11
Place the two rolls on a rack set in a roasting pan, skin side up.
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12
Pour 1 cup of the wine and 1 cup of the broth over them, season with salt and pepper, and roast until they are dark golden brown on the outside and a meat thermometer inserted into the fattest part of the breast registers 165F, about 1 hour, plus or minus 10 minutes.
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13
Remove the pan from the oven, place the turkey rolls on a cutting board, and let them rest for 15 minutes before carving.
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14
Place the roasting pan on the stovetop over medium-high heat.
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15
Add the remaining 1 cup wine and 1 cup broth to the pan and deglaze, scraping the bottom of the pan with a wooden spoon.
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16
Cook for 5 minutes, then add the remaining 1/4 cup oil.
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17
Shake the pan to emulsify the sauce and season with salt and pepper.
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18
Carve the turkey rolls into 1/2-inch slices and drizzle with the pan sauce.
