Turkey Roulade

Preheat the oven to 350 degrees F (180 degrees C).

For stuffing, melt butter in a skillet over medium heat. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add sausage to the skillet, and stir until crumbled and lightly browned, 4 to 5 minutes. Drain sausage, stir in bread crumbs, cranberries, parsley, thyme, sage, egg, salt, and pepper; mix well.

Place turkey tenderloins on a cutting board. Butterfly each by cutting lengthwise almost all the way through, but not quite, so they can be opened up like a book to increase the surface area. Cover each tenderloin with 2 sheets of plastic wrap. Using a meat mallet or pounder, flatten to a thickness of about 1/3-inch, and season with salt and pepper.

Lay the 2 tenderloins side by side, slightly overlapping the edges, to form 1 large tenderloin, and give it a tap with the meat pounder to seal the tenderloins together. Spread evenly with stuffing, leaving about a 1/3-inch border around the edges. Carefully roll up tightly, jelly roll style, and tie the tenderloin with 4 to 5 pieces of kitchen string to secure and hold together. The roulade can be covered and moved to the fridge at this point to be cooked later if you prefer.

Heat butter and oil in an ovenproof roasting pan over medium heat, add tenderloin, and brown on all sides, 8 to 10 minutes. Pour wine and 1 cup chicken stock over the meat; cover the pan.

Bake in the preheated oven, basting occasionally, until a meat thermometer, inserted into the center, reads 160 degrees F (71 degrees C), 35 to 45 minutes. Remove turkey from pan, and loosely tent with a piece of aluminum foil for about 10 to 15 minutes.

Whisk remaining chicken stock with cornstarch and Dijon, and stir into the pan. Simmer over medium heat, stirring constantly, until thickened, 3 to 4 minutes.

Remove strings from turkey tenderloin, and slice into 1/2-inch thick slices. Arrange on a serving platter, drizzle with the gravy, and serve.