Turkey Breast Roulade with Chestnut Stuffing

Name: Turkey Breast Roulade with Chestnut Stuffing
Ingredients: 1 qt. chicken stock; 1⁄4 cup butter; 1⁄2 cup finely chopped celery (about 2 ribs); 3⁄4 cup finely chopped onion; 1⁄2 cup finely chopped carrot (about 1); 1 clove garlic, finely chopped; 1⁄3 cup grated parmesan; 1⁄3 cup almond meal; 1 tsp. chopped fresh rosemary; 1 tsp. chopped fresh thyme; 1 tbsp. chopped fresh parsley; 15 oz. chestnut purée (or 1 lb. canned/jarred peeled chestnuts, puréed); 1 (3–4-lb.) boneless turkey breast with skin; 2 tbsp. olive oil; 1⁄4 cup white wine; 1 tsp. potato starch; Kosher salt and freshly ground pepper