Step 1

Preheat the sous vide water bath to 140F.

Step 2

Butterfly turkey breasts or turkey tenderloins.

Step 3

Place the butterflied turkey breast or tenderloin between two sheets of plastic wrap and lightly pound with a meat mallet to an even thickness of about 1/2 inch. Keep cold while you prepare the stuffing.

Step 4

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside to cool.

Step 5

In a medium sized skillet over medium high heat, brown the sausage, breaking it up with a wooden spoon. Cook until no longer pink.

Step 6

Add an additional tablespoon of oil in a large heavy skillet over medium heat.

Step 7

Add the diced onion and cook, stirring, until golden brown, 12 to 15 minutes.

Step 8

Add the garlic and cook another minute.

Step 9

Add the stuffing cubes, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 cup of the broth to the pan. depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked).

Step 10

Spread the stuffing over one side of the turkey, leaving about 1/2 inch uncovered on all sides.

Step 11

Tightly roll up and secure tightly with kitchen twine, trying to keep all the stuffing inside.

Step 12

Heat 1 tablespoon oil in a large heavy bottom pan over medium heat until hot and almost smoking.

Step 13

Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.

Step 14

Place the seared turkey roulade in a sous vide bag, silicone bag or a freezer gallon sized zip top bag.

Step 15

Submerge the bag in the heated sous vide water bath. Secure the bag to the side of the container.

Step 16

Cook for 6 hours.

Step 17

Remove the kitchen twine and slice into 1/2" slices.

Step 18

Serve with cranberry sauce and a pan gravy.