Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil; set aside.

Place cranberries in a small bowl. Cover with boiling water to plump and rehydrate; set aside.

Melt 4 tablespoons butter in a large skillet over medium heat. Add diced onions, celery, and mushrooms. Cook stirring occasionally until the veggies have softened.

Add sausage to the skillet. Cook until browned about 8-10 minutes breaking up the meat into smaller pieces. Drain the cranberries and add them to the skillet. Season with sage and thyme.

Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat; set aside to cool.

To butterfly the turkey breast: Place the turkey breast on a cutting board, skin side down. Cover with plastic wrap and pound with a meat mallet to about 1/2 -inch thick. (Mine ended up to be about 10 x 14-inches)

Brush the turkey breast with Dijon mustard.

Spread the stuffing mixture over the turkey breast in an even layer about 1/4-inch thick. Transfer left-over stuffing into an oven-safe dish.

Starting from the short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.

Use kitchen twine to tie the turkey closed crosswise at 1-inch intervals.

Transfer the trussed turkey to the prepared baking sheet. Brush with melted butter and generously season with salt and pepper on all sides.

Bake the turkey roulade for 45-60 minutes until the internal temperature reaches165 degrees. Bake the leftover stuffing for 20-30 minutes until lightly browned on top.

Remove the turkey roulade from the oven loosely cover with aluminum foil and let rest 15 minutes. Remove twine, slice, and serve.