Festive Turkey Roulade

Ingredients:

Roll

• 1 whole turkey breast with skin, boneless (about 5 lbs.), butterflyed
• 110 g salted butter, softened
• 2 stalks celery, diced
• 1 small fennel root, diced
• 1 medium onion, diced
• 220 g raw sweet pork sausages without casings
• 3 tbsp chopped fresh parsley
• 2 tsp chopped fresh rosemary
• Brandy, for the frying pan
• 2.5 cups dry bread filling
• 1 cup lightly salted chicken broth
• 1 large egg

Gravy

• 1/4 cup premium flour
• 1.5 cups lightly salted chicken broth
• 0.5 cups brandy

Preparation:

1. Preheat oven to 220°C. Place a rack in a roasting pan.
2. In a large skillet over medium heat, melt 4 tablespoons of butter. Add the celery, fennel, and onion and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Add the sausage and cook until browned, 7-10 minutes. Add the parsley and rosemary and cook for about 1 minute. Season with salt and pepper to taste. Deglaze the pan with a splash of brandy, scraping up any browned bits from the bottom.
3. Roll:
   
   In a large bowl, combine the meat mixture, bread stuffing, chicken broth, and egg. Place the turkey breast on the counter, uncover, and season with salt and black pepper. Spread the stuffing in an even layer, then roll the breast tightly. Tie the roll with kitchen twine, making approximately 4-6 knots at equal distances.
4. Rub the entire surface of the roulade with the remaining 4 tablespoons of softened butter, sprinkle with salt and black pepper, and place on a rack in a roasting pan. Bake for 30 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade registers 150°F (68°C), another 1 hour to 1 hour 15 minutes. Transfer the roulade to a cutting board, cover with foil, and let rest while you prepare the gravy.
5. Gravy:
   
   Place the roasting pan on the stovetop over medium heat. Whisk the flour into the rendered juices to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken broth, turn off the heat, and stir in the brandy. Turn the heat back on and cook, whisking constantly, until the sauce thickens, 5-7 minutes. Season with salt and pepper to taste.
   
   Slice the roll and serve with gravy!