The Culinary Stone
For the Stuffing:

Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery and garlic and saute until tender, about 3 minutes. Season with salt and pepper. 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. Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 minutes. Stir in the white wine and use the spoon to scrape up the bottom of the pan. Let cook for 1 minute. Remove from the heat.

Add the dried bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture and chopped parsley stir all together so all the bread is soft and moistened. Let cool.

Prepare the Turkey:

Leave oven rack in middle position and preheat oven to 375 degrees.

Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book and put between 2 sheets of plastic wrap.

Pound turkey to 1-inch thickness with flat side of a meat pounder. Discard top sheet of plastic wrap and pat turkey dry. Arrange with a short side nearest you and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper.

Spread stuffing evenly over turkey, leaving a 1-inch border on all sides. Fold short end nearest you over stuffing to enclose, gently pressing on stuffing, then roll up breast tightly. Extra stuffing can be placed in an 8x8-inch-buttered casserole dish and baked the last 40 minutes of cooking.

Arrange rolled turkey breast seam side down, then tie crosswise at 1-inch intervals with string. Brush turkey with olive oil, then sprinkle with salt and pepper.

Roast turkey, seam side down, in a 13x9x2-inch roasting pan, uncovered, until golden brown, about 30 minutes. Add sherry, soy sauce, cloves, bay lead, 1 cup cider and 1 teaspoon sage to roasting pan. Cover roasting pan with heavy-duty foil and continue roasting until instant-read thermometer inserted diagonally 2-inches into center of roulade registers 170 degrees, 35 to 45 minutes more. Transfer turkey to a cutting board and let stand, loosely covered with foil, 15 minutes before slicing,

Make the Sauce:

Pour juices from roasting pan through a fine-mesh sieve into a small heavy saucepan. Skim off fat and bring to a boil. Whisk together cornstarch and remaining 1/4 cup cider, then whisk into boiling sauce, whisking, until slightly thickened, 1 to 2 minutes.

Slice turkey 3/4-inch slice and serve with sauce.


    For the Stuffing:
  • 2 Tblsp unsalted butter
  • 1 Medium onion, diced
  • 2 stalks celery, diced
  • 3 Cloves garlic, minced
  • kosher salt & seasoned pepper
  • 2 Each sweet Italian sausage (8ozs.) casings removed
  • 3/4 Cup dried cranberries
  • 1 Tblsp fresh sage, chopped
  • 1 Tblsp fresh rosemary, chopped
  • 1 Tblsp fresh thyme, chopped
  • 1/2 Cup dry white wine
  • 1 Pound French rustic loaf, cut into 1-inch pieces, dried
  • 1 Cup chicken broth
  • 1 Each large egg, beaten
  • 3 Tblsp fresh flat leaf parsley, minced
  • 1 Each 4-5 lb. boneless turkey breast, butterflied
  • olive oil
  • For Sauce:
  • 1/2 Cup dry sherry
  • 1/3 Cup low-sodium soy sauce
  • 2 Whole cloves
  • 1 Each bay leaf
  • 1 1/4 Cups apple cider, preferably unfiltered
  • 1 Tblsp cornstarch