Step 1

For the stuffing, heat the oil in a large skillet over medium-high heat

Step 2

Add the sausage and cook, stirring as needed, until browned, about 3 minutes

Step 3

Add the onion, green onion, celery, bell pepper and garlic and continue to cook 5 minutes longer, or until the vegetables have softened

Step 4

Remove from the heat

Step 5

Add the crumbled cornbread to a large bowl

Step 6

Stir in the sausage and vegetables, Creole seasoning, salt, pepper, cayenne and chicken broth

Step 7

Stir in the melted butter and set aside

Step 8

For the turkey roulade, preheat oven to 350°F

Step 9

On a large cutting board, place the turkey breast on top of a piece of plastic wrap and cut it so that it opens up into one large flat piece that is the same thickness

Step 10

Cover with additional plastic wrap and pound to an even thickness of just under ½ inch

Step 11

(You can have a butcher do this for you, if you prefer

Step 12

) Remove the plastic wrap from the top of the turkey and season the meat with Creole seasoning, salt and pepper

Step 13

Spread an even layer of the stuffing over the turkey breast and roll it up, using the plastic wrap to help keep the roll in place

Step 14

Tie the roulade in 4 or 5 places to secure it

Step 15

Heat a large ovenproof skillet or low-sided saute pan over medium heat and render the bacon until crisp

Step 16

Transfer the bacon slices to paper towels to drain, reserving the drippings in the pan

Step 17

Using a pastry brush, brush some of the bacon drippings all over the roulade and season it lightly on all sides with more Creole seasoning, salt and pepper

Step 18

Sear the turkey roulade in the drippings remaining in the skillet over high heat until golden on all sides

Step 19

Place the rosemary sprigs under the roulade and roast to an internal temperature of 155 to 160°F

Step 20

Transfer the turkey roulade to a platter or cutting board to rest for about 15 minutes, tented with aluminum foil, and reserve the pan

Step 21

Meanwhile, make the gravy

Step 22

Remove any excess fat from the pan, deglaze with the white wine and allow it to reduce slightly, scraping to loosen any browned bits

Step 23

Add the turkey broth and cook until reduced slightly to concentrate the flavor

Step 24

Combine the butter and flour in a small bowl and stir to form a smooth paste

Step 25

Spoon some of the hot broth into the bowl, stirring until smooth, then whisk the mixture into the pan and cook until the gravy reduces to the desired thickness and any floury taste is gone

Step 26

Adjust the seasoning to taste with salt and black pepper

Step 27

Pour into a gravy boat

Step 28

Slice the roulade crosswise and serve drizzled with the gravy and garnished with the crispy bacon crumbled over the top