Stuffed turkey breast

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, crushed
• 2 raw sweet Italian sausages (220 g), casings removed
• 3/4 cup dried cranberries
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 0.5 cups white wine
• 1 loaf (450 g) French country bread, cut into 2.5 cm cubes and toasted (or 9 cups store-bought croutons)
• 1 cup chicken broth
• 1 egg, beaten
• 3 tbsp chopped fresh parsley
• 1 turkey breast with skin, 4 lbs (1.8 kg), butterflyed
• Olive oil

Preparation:

1. Preheat oven to 190°C.
2. Place the butter in a large skillet and heat over medium heat. Once the butter has melted and begins to foam, add the onion, celery, and garlic and cook until softened, about 3 minutes. Season with salt and pepper. Add the sausage and immediately begin breaking it up with the back of a wooden spoon.
3. Cook the ground beef until tender, about 6 minutes, then add the cranberries, sage, rosemary, and thyme and cook for another 1-2 minutes. Add the white wine and scrape up any browned bits from the bottom with a wooden spoon. Let the wine evaporate for 1 minute. Remove from heat.
4. Place the bread cubes in a large bowl and add the chicken broth, beaten egg, meat mixture, and chopped parsley. Stir until the bread is completely moistened. Let the stuffing cool while you prepare the turkey.
5. Place the turkey breast skin-side down on a work surface and season with salt and pepper. Add the stuffing and spread it into an even layer 1 cm thick, leaving a 1 cm border. The remaining stuffing can be placed in a greased 20 cm baking dish and baked for 40 minutes before the breast is done.
6. Carefully roll the turkey into a roulade. Tie with twine every 3 cm. Trim the ends of the twine. Place the turkey, seam-side down, on a rack set on a foil-lined baking sheet. Rub the roulade with olive oil, then season generously with salt and pepper.
7. Place in the oven and roast for 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the turkey registers 185°F (86°C). Remove the turkey from the oven and let it rest, covered with foil, for 15 minutes. The internal temperature of the meat should reach 165°F (74°C). Cut the string and slice the turkey into 1/2-inch-thick slices. Place on a platter and garnish with fresh rosemary and sage.