1 2-3 lbs boneless skinless turkey breast
1 lbs bacon
½ lbs sausage, removed from casing
¼ cup onion, diced
2 cloves of garlic, minced
¼ cup white wine
1½ cups bread crumbs or stuffing
1 cup chicken broth
¼ cup dried cranberries
Preheat oven to 375°F.
Heat 2-3 tbsp of olive oil in a large skillet over medium heat. Add the onions and cook 3 to 4 minutes. Add the garlic and sausage and continue to cook for about 5 minutes, breaking up the meat until the sausage is cooked. Add the wine and cook for 2 minutes, scrape up any browned bits from the bottom of the pan. Mix in the cranberries, bread crumbs/stuffing mixture, chicken broth, and 1 tbsp of poultry seasoning. Remove from heat and set aside.
Butterfly open the turkey breast (see below for a video on how to butterfly). Place a piece of plastic wrap over the turkey or put the turkey in a large ziplock bag, pound with a meat mallet until it is an even thickness. Season the turkey with salt, pepper, and poultry seasoning on both sides.
Place a piece of plastic wrap on a cutting board. Lay your bacon down side-by-side (long ends slightly overlapping) in a row, creating a bed large enough to fit the whole turkey breast. If you want to get creative, you can weave your bacon. Check out Making a Bacon Weave for instructions on how to do that.
Lay your turkey breast in the centre of your bed of bacon. Spoon the sausage stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. Take long side of the saran wrap and gently roll it over to form a cigar shape. Make sure to overlap the bacon on the bottom of the turkey and on the ends. Any remaining stuffing can be cooked on its own during the last 40 minutes of the turkey’s cooking time.
Remove the plastic wrap and carefully place the rolled turkey breast on a rack in a baking dish, seam-side down. If you do not have a rack, place the turkey in an oiled baking dish.
Put the turkey in the oven and cook for 1 hour and 15 minutes, or until an it reaches an internal temperature of 155°F. Remove the turkey from the oven, tent with some foil and and let rest for 15 minutes. The internal temperature should rise to 165°F. If you want to serve it with gravy, this is a good opportunity to start your gravy while the turkey rests.
Transfer the roll to a cutting board and slice into 1/2-inch thick slices and arrange on a serving plate and serve.
How to Butterfly Turkey Breast
Source: Once Upon a Chef, Hey Grill, Hey, Martha Stewart