Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy Recipe | Valerie Bertinelli | Food Net

Ingredients

• 16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves
• 1 1/2 cups dried cranberries
• 2 tablespoons brown sugar
• Zest and juice of 2 large oranges
• Zest of 4 lemons
• Zest of 2 medium grapefruit
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 1/2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 2 medium onions, finely chopped
• 5 stalks celery, finely chopped
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1 1/2 cups chicken or turkey stock
• 1/4 cup chopped fresh parsley
• 2 large eggs
• One 5- to 6-pound boneless whole turkey breast, skin on, butterflied
• 1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup white wine
• 2 cups chicken or turkey stock
• 1 teaspoon finely chopped fresh sage
• 1 teaspoon finely chopped fresh thyme
• 1/4 cup heavy cream