Ingredients
Roulade
4 tbsp. butter, plus softened butter or EVOO for rubbing on turkey
1 small bulb fennel, cored and finely chopped
2 medium Honeycrisp apples—peeled, cored, and finely chopped
2 ribs celery with leafy tops, finely chopped
1 large onion, finely chopped
½ cup packed chopped fresh herbs, such as parsley, sage, rosemary, and thyme
¼ cup Calvados or other brandy
½ cup white wine
2 ½ cups seasoned stuffing cubes
¾ to 1 1/4 cups chicken or turkey stock or broth, plus more for the roasting pan
1 large egg, beaten
12 oz. sweet Italian or breakfast sausage, browned and finely crumbled (optional)
1 boneless skin-on turkey breast (4 to 5 lb.)
3 tbsp. Dijon mustard
Poultry seasoning (such as Bell's)
Gravy
4 tbsp. butter
4 tbsp. all-purpose flour
2 tsp. coarsely ground black pepper
1 quart turkey or chicken stock
1 tbsp. Worcestershire sauce
2 tbsp. Dijon mustard
Directions
Step 1
For the roulade, in a large skillet, melt the butter over medium-high heat. Add the fennel, apples, celery, and onion; season with salt and pepper. Stir in the herbs. Cook until the vegetables soften, 7 to 8 minutes. Pour in the Calvados and wine and cook until the liquid evaporates, 2 to 3 minutes. Stir in the stuffing cubes, adding enough stock to moisten. Transfer mixture to a large bowl to cool. Once cool, stir in the egg and cooked sausage, if using. Mix until combined.
Step 2
Meanwhile, place the turkey breast on a work surface skin-side down; starting at the fattest part of the breast, slice horizontally through the meat until you're almost all the way through, pulling the meat back as you go, like you're opening a book. (You will end up with a piece resembling a heart.) Place the breast skin-side down between two sheets of plastic wrap or parchment paper on your work surface. With a meat mallet, gently pound into a rectangular shape (with rounded edges) until entire breast is 1/2 to 3/4 inch thick. (Make sure thickness is even throughout.)
Step 3
Position a rack in the center of the oven and preheat to 425°.
Step 4
Lay the breast lengthwise on top of 4 to 6 pieces of kitchen string placed vertically, each string overhanging by 3 inches on the top and bottom of the breast, spaced evenly apart (these will be used to tie up the roll). Season the side facing up with salt and pepper, then slather it with the mustard. Evenly spread the stuffing mixture on top, leaving a 1-inch border around the edges. Starting at the bottom of the breast (the side that doesn't have any skin on the underside), roll up the breast and tie tightly with the kitchen string. (You want to end up with the skin on the outside of the roulade.) Spread some softened butter or EVOO on the roulade, then season all over with salt, pepper, and poultry seasoning. Place on a rack set in a roasting pan or baking sheet. Pour a little bit of stock into the bottom of the pan.
Step 5
Roast for 30 minutes, then reduce the oven temperature to 350° and roast for 1 hour more. Transfer the roulade to a cutting board to cool slightly, about 20 minutes. Reserve the roasting pan and the drippings.
Step 6
For the gravy, in a skillet or saucepot, melt the butter over medium-high heat. Whisk in the flour and black pepper, then the stock, and cook until thickened, 10 to 15 minutes. Stir in the Worcestershire and season with salt.
Step 7
Add a little water to the drippings in the roasting pan to loosen. Pour the drippings through a fine-mesh sieve into a large measuring cup, then pour into the gravy, whisking to combine. Remove from the heat and stir in the mustard.
Step 8
To serve, cut off the kitchen string and discard. Slice the roulade into 3/4-inch-thick slices. Ladle some gravy onto a dinner plate and top with the roulade slices.