Thanksgiving Turkey Roulade

Ingredients:

• 1 whole turkey breast (5-6 lbs.), boneless, butterflyed, skin on
• 110 g butter
• 170 g raw sweet Italian sausage
• 3 stalks of celery
• 1 medium onion
• 3 tablespoons chopped fresh thyme leaves
• 4 cloves of garlic
• 1/4 cup dry white wine
• 1 cup lightly salted chicken broth
• 3 cups herb bread filling mix
• 220 g chopped white or brown mushrooms
• 220 g of green beans
• 340 g butternut squash, peeled and seeded
• 1/3 cup dried cranberries

Preparation:

1. Place the turkey breast skin-side down on a rimmed baking sheet. Sprinkle the meat with 1 tablespoon of salt and 1 teaspoon of black pepper. Cover loosely with plastic wrap and refrigerate until ready to assemble, at least 1 hour and up to 24 hours.
2. Filling:
   
   Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any large pieces with a wooden spoon, until lightly browned but not cooked through, 5-6 minutes. Transfer to a large bowl.
3. Return the skillet to medium-high heat and melt 2 tablespoons of butter. Add the celery, onion, and half of the thyme and garlic and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables are tender and just beginning to brown, 10-12 minutes. Season with salt and pepper to taste. Transfer to the bowl with the sausage.
4. Return the pan to medium-high heat, pour in the wine, and scrape up any browned bits. Cook until the alcohol smell disappears, about 2 minutes. Add the broth and bring to a boil, then pour it into the sausage mixture. Add it to the stuffing mixture and stir. Season with salt and pepper, cover, and refrigerate until ready to assemble.
5. Mushrooms:
   
   Return the same skillet to medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and cook, undisturbed, until they begin to brown, about 3 minutes. Stir and cook, undisturbed, until browned in spots, about 3 minutes more. Add 1 tablespoon of butter, the remaining garlic and thyme, season with salt and pepper, and continue cooking, stirring occasionally, for about 3 minutes more. Transfer to a small bowl and let cool. Cover and refrigerate until ready to assemble.
6. Green beans:
   
   Meanwhile, bring a large saucepan of salted water to a boil and line a plate with paper towels. Add the green beans to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a paper-lined plate. Let cool. Keep the water simmering.
7. Pumpkin:
   
   Line a plate with paper towels. Drop the pumpkin into boiling water and cook until tender but not falling apart, 5-8 minutes. Transfer to a paper-lined plate and let cool. Cover and refrigerate until ready to assemble.
8. Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Place the rack inside a rimmed baking sheet and spray it with cooking spray.
9. Spread the stuffing over the turkey breast, leaving a 1-inch (2.5 cm) border. Gently press the stuffing into the meat to ensure it adheres. Position the turkey so one of the short sides is facing you. Along the bottom edge, arrange a tight, horizontal row of cranberries (7 cm) on top of the stuffing, leaving a 1-inch (2.5 cm) border on the left and right sides. Arrange a thick layer of green beans across the breast, next to the cranberries but not covering them. Arrange the mushrooms across the breast, next to the green beans but not covering them. Arrange the squash on the breast next to the mushrooms but not covering them, ending no further than halfway down the turkey.
10. Starting from the bottom edge, roll the breast tightly into a roulade. Tuck any loose filling into the sides. Tie the roulade tightly with kitchen twine every 5 cm to form a compact log. Tie again lengthwise to secure the filling. Place the roulade, seam-side down, on the prepared rack on the baking sheet. Melt the remaining 2 tablespoons of butter and brush it over the roulade. Season with salt and pepper.
11. Transfer to the oven and pour 6 cups of warm water onto the baking sheet. Bake until a thermometer inserted perpendicular to the center of the thickest part of the roulade registers 145°F (65°C), 3 to 3 1/2 hours (check after 2 hours and cover the roulade with foil if it starts to burn). Let it rest at room temperature, loosely covered with foil, for 1 hour; the internal temperature of the meat will continue to rise and reach 165°F (74°C). Trim the twine, slice the roulade into 1-inch-thick slices, and serve with warm gravy.