2 1/2cupscrumbled cornbreadfrom 2-3 large cornbread muffins or a loaf of cornbread
For the barbecue sauce:
Salt and pepper to tastea pinch of each
1/4cuplight brown sugar
1tablespoondijon mustardI used Maille
1cupfresh or frozen and thawed cranberries
1 3-4poundbonelessskinless turkey breast
In a large skillet, brown the sausage over medium heat and then transfer to a bowl using a slotted spoon. Pour off all but 2 tablespoons fat and return the pan to the heat.
Add the onions and sauté until softened. Add the garlic and jalapeño cooking until the jalapeño starts to soften. Return the sausage to the pan and toss to combine. Season with salt and pepper to taste.
Crumble the cornbread in a large bowl and add the sausage mixture to the bowl. Toss to coat. Set aside.
In a medium sauce pan, heat the oil over medium heat and add the onion, garlic, salt and pepper. Cook until golden brown stirring occasionally.
Stir in the sugar, tomato paste, mustard and cayenne cooking until thickened. Add the vinegar and cranberries and allow to cook until the berries start to pop.
Add the broth and bring to a boil. Reduce the heat to low and cook until thickened, approximately 10 minutes. Transfer the mixture to a blender and puree. Set aside.
Place the turkey breast on a cutting board lined with a sheet of plastic wrap and cut the breast down the center but not all the way through.
Butterfly the breast by opening up like a book and placing another sheet of plastic wrap on top. Pound the breast with a mallet until 1/2 inch thick.
Spread the stuffing over the top of the cut side of the turkey breast and press down lightly. Roll the turkey breast up jelly roll style from the shorter side of the turkey breast.
Secure the turkey by tying with kitchen twine at 2 inch intervals and then place the turkey in a shallow baking dish seam side down.
Coat the entire surface of the turkey with the barbecue sauce and roast in a 400 degree oven for 50-60 minutes or until the breast reaches 160 degrees.
Transfer the turkey to a cutting board and allow to rest, covered with foil, for 30 minutes. Slice the turkey and serve immediately with the remaining sauce.
Turkey roulade can be assembled up to 8 hours in advance. Alternatively, you can make the stuffing and cranberry bbq sauce up to 2 days in advance. Store separately in an airtight container in the refrigerator until ready to use.