Stuffed Turkey Roulade

Ingredients

• 6 cups torn white bread
• 1/4 cup (56 grams) unsalted butter
• 1 medium red onion, diced
• 2 stalks celery, diced
• 1 cinnamon stick
• 2 tablespoons finely chopped sage
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 garlic cloves, minced
• 1/4 cup dried cranberries, roughly chopped
• 4 dried figs, finely diced
• 2 tablespoons grainy Dijon mustard
• 1/2 cup (125 milliliters) dry white wine
• 1/2 cup fresh or frozen cranberries
• 1/2 cup roughly chopped pecans
• 1 to 1 1/2 cups (250 to 375 milliliters) low-sodium chicken stock or vegetable broth
• 1 egg, lightly beaten
• 2 (about 2 kilograms total) boneless skin-on turkey breasts
• 1 tablespoon olive oil
• 2 to 4 sprigs fresh sage
• Butter or nonstick cooking spray, for the casserole dish

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