step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Spread the White Bread (4 cups) out on a baking sheet and bake for 7-8 minutes, or until bread is lightly toasted.
step 3
In a large saute pan over medium-high heat, add the Pork Sausage (1 lb). Stirring frequently, breaking the pork up into small pieces. Cook for 10 minutes or until cooked through. Scoop into a bowl and set aside.
step 4
Reheat the sauté pan over medium-high heat and add the Butter (3 Tbsp). Once melted, add the Onion (1) and Celery (1 stalk) – scraping up all the brown bits from the sausage. Stir occasionally until the onion is fragrant and translucent, about 3 minutes.
step 5
Add the Granny Smith Apple (1) and Pecans (1/3 cup) and cook for another 3 minutes.
step 6
Add the bread and pork, carefully toss to combine. Add the Chicken Stock (3/4 cup), Heavy Cream (1/4 cup), Fresh Sage (1 tsp), and Fresh Thyme (1 tsp). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Set aside.
step 7
Place the Boneless, Skinless Turkey Breasts (2.5 lb) between two sheets of plastic wrap and pound flat with a kitchen mallet. Trim any really extraneous pieces. Liberally season both sides of the breast with salt and pepper.
step 8
Spread the uncooked dressing over the meat (not too thick), leaving a 1/2-inch boarder on all sides.
step 9
Starting at the narrowest end, roll the turkey up like a jelly roll, tucking any pieces of dressing that fall out, back into the roll. Secure tightly with kitchen twine.
step 10
In a dutch oven or other large pan (you want a vessel deep enough to be able to cover the roulade tightly with a lid for roasting), warm the Canola Oil (2 Tbsp) over medium-high heat.
step 11
Add the roll, seam side down, and cook for about 2 – 3 minutes per side (assume there’s 4 sides), just to brown the outside – don’t worry about cooking the inside yet.
step 12
Sprinkle the Onion (1) around the roulade and add 1 1/2 cups of the Chicken Stock (2 cups). Cover tightly with a lid and roast in the oven until the internal temperature reaches 160 degrees F (70 degrees C) (check a few places), about 45 – 60 minutes.
step 13
Transfer the roll to a cutting board and tent with foil and rest while you make the gravy.
step 14
Place the pan containing the onions and stock on the stove and add the remaining 1/2 cup of stock, Apple Cider Vinegar (3 Tbsp), Heavy Cream (2 Tbsp), Fresh Thyme (1/2 Tbsp), and salt and pepper. Simmer for 10 minutes.
step 15
In a separate small bowl, combine the Corn Starch (1 tsp) with 1 tablespoon of water to make a slurry. Add the cornstarch mixture to the pan, stirring constantly until slightly thickened – it should be slightly thicker than an a jus.
step 16
Cut the twine from the roulade and slice into 1/2-inch rounds. Plate and serve with the gravy. Enjoy!
