Step 1

Finely chop trimmed and cored fennel, peel and finely chop apples, finely chop celery and greens, then finely chop onion

Step 2

Heat a large skillet over medium to medium-high heat and melt butter, add fennel, apples, celery and onions, season with salt and pepper and fresh herbs

Step 3

Soften 7 to 8 minutes, add Calvados or brandy and stir, add white wine and let it absorb, stir in stuffing and add stock to moisten, cool in a bowl

Step 4

Add an egg and sausage, if using, to cooled stuffing and mix together

Step 5

Preheat oven to 425˚F with rack at center oven

Step 6

Season inside the turkey breast with salt and pepper

Step 7

Slather the turkey with Dijon and spread with stuffing, leaving a 1-inch border

Step 8

Roll and tie the turkey breast with 4 to 6 strings

Step 9

Lightly cover the skin with a little softened butter or EVOO and season skin with salt, coarse black pepper and poultry seasoning

Step 10

Place in rack-lined roasting pan with a little bit of stock poured into the bottom to help keep the turkey breast moist or on a rack in rimmed baking sheet lined with parchment or foil

Step 11

Roast 30 minutes then reduce heat to 350˚F and roast 1 hour more

Step 12

Cool a bit then cut off strings

Step 13

For the Gravy, heat a skillet or saucepot over medium to medium-high heat, add butter and melt, whisk in pepper and flour, whisk in stock and thicken, season with Worcestershire and salt

Step 14

Add a little water to drippings in the roasting pan to loosen

Step 15

Strain the drippings and whisk the liquid into the gravy

Step 16

Remove from heat and add mustard

Step 17

Slice roulade and ladle some gravy on to dinner plate, add 2 slices of roulade and sides of choice