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1
Preheat the oven to 375 degrees F.
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2
Add the butter to a large skillet over medium-high heat.
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3
Once melted and foaming, add the onion, celery, and garlic and saute until tender, about 3 minutes.
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4
Season the mixture with salt and pepper.
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5
Add the sausage to the pan and immediately begin breaking it up with the back of a wooden spoon so it will cook down and crumble.
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6
Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes.
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7
Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits.
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8
Let cook for 1 minute.
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9
Remove from the heat.
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10
Add the bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture, and chopped parsley and stir all together so all the bread is soft and moistened.
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11
Let cool as you prep the turkey.
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12
Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper.
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13
Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border.
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14
The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking.
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15
Carefully roll the turkey up into a cylinder.
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16
Tie the roll with butcher's twine with about 1-inch between each knot.
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17
Trim the strings after tying.
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18
Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack.
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19
Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper.
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20
Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes.
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21
The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher's twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage.
