Preheat the oven to 350 degrees F (180 degrees C).
Spread the White Bread (4 cup) out on a baking sheet and bake for 7-8 minutes, or until bread is lightly toasted.
In a large saute pan over medium-high heat, add the Pork Sausage (1 pound). Stirring frequently, breaking the pork up into small pieces. Cook for 10 minutes or until cooked through. Scoop into a bowl and set aside.
Reheat the sauté pan over medium-high heat and add the Butter (3 tablespoon). 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.
Add the Granny Smith Apple (1) and Pecans (1/3 cup) and cook for another 3 minutes.
Add the bread and pork, carefully toss to combine. Add the Chicken Stock (3/4 cup), Heavy Cream (1/4 cup), Fresh Sage (1 teaspoon), and Fresh Thyme (1 teaspoon). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Set aside.
Place the Boneless, Skinless Turkey Breast (2.5 pound) 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.
Spread the uncooked dressing over the meat (not too thick), leaving a 1/2-inch boarder on all sides.
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.
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 tablespoon) over medium-high heat.
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.
Sprinkle the Onion (1) around the roulade and add 1 1/2 cups of the Chicken Stock (2 cup). 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.
Transfer the roll to a cutting board and tent with foil and rest while you make the gravy.
Place the pan containing the onions and stock on the stove and add the remaining 1/2 cup of stock, Apple Cider Vinegar (3 tablespoon), Heavy Cream (2 tablespoon), Fresh Thyme (2 teaspoon), and salt and pepper. Simmer for 10 minutes.
In a separate small bowl, combine the Corn Starch (1 teaspoon) 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.
Cut the twine from the roulade and slice into 1/2-inch rounds. Plate and serve with the gravy. Enjoy!