Turkey Roulade with Onion and Sage Dressing

4 Tablespoons unsalted butter
2 large onions, finely chopped
2 cups fresh bread crumbs
½ teaspoon Kosher salt
Freshly ground pepper
2 teaspoons dried sage
1 egg, lightly beaten
½ cup milk
2¾ cups chicken broth, divided
1 boneless turkey breast half, about 3 pounds
1 Tablespoon olive oil
1 cup dry white wine, divided
¼ cup shallots, finely chopped
2 cloves garlic, minced
½ cup heavy cream
2 Tablespoons fresh chopped parsley
2 Tablespoons chopped green onions or fresh chives

In a medium skillet, melt butter. Add the onions; cook until are soft, about 10 minutes. Set aside to cool. In a bowl, add the bread crumbs, salt, pepper and sage; stir to combine. Add the onions; mix well. Add the egg and milk. Stir to combine.

Preheat the oven to 375° F.

On a large cutting board, place the turkey breast on top of a sheet of plastic wrap and butterfly the breast so that it opens up to 1 large flat piece of even thickness. Cover with another sheet of plastic wrap and pound to an even thickness of just under ½-inch. Remove the plastic wrap from the top of the turkey; spread the stuffing evenly over the turkey breast, spreading to within 1½-inches of the edges. Roll the turkey breast up, jelly-roll fashion, and tie the roulade in 2-inch intervals with butcher's twine. Season the outside of the breast liberally with salt and pepper. Place in a large oven proof skillet. Place remaining dressing in an oven proof pan. Bake with the turkey.

Add ½ cup of the wine and ¾ cup of the chicken broth to the pan and transfer to the oven. Roast, uncovered and turning occasionally, until the turkey is cooked through and a thermometer inserted into the center of the meat registers 155° F, about 1 hour. If necessary, add more broth or water to keep the juices from evaporating on the bottom of the pan. Transfer the roulade to a cutting board and let rest, covered loosely with foil, for at least 15 minutes before carving.

While the roulade is resting, place the skillet on the stovetop and add the shallots, onions, garlic, and ½ cup of wine to the pan. Cook over high heat until the onions are soft and the wine is almost completely reduced, scraping to release any browned bits from the bottom of the pan. Add the remaining 2 cups of chicken broth and cook until reduced enough to coat the back of a spoon. If necessary, thicken with 1 Tablespoon of Bisto dissolved in a small amount of water or chicken broth. Add the heavy cream, parsley, and green onions. Cook until reduced slightly, 2 to 3 minutes. Season with salt and pepper, to taste. Do not allow the sauce to boil. Keep warm until ready to serve the turkey.

When ready to serve the turkey, remove the butchers' twine, slice the roulade crosswise into 1-inch slices, and serve with the sauce. Yield: 4 to 6 servings.