• 1 tbsp olive oil, divided
• 1 medium fresh apple, Gala variety, peeled, finely chopped
• 1 uncooked celery rib, medium, finely chopped
• ½ cup uncooked onion, chopped, yellow variety, finely chopped
• ⅞ tsp kosher salt, divided
• 5 oz sweet Italian sausage, casing removed
• 1 tbsp rosemary, fresh, finely chopped
• 3½ oz cornbread, prepared/store-bought, crumbled (about 1 cup)
• 2 tbsp fresh parsley, flat-leaf, finely chopped
• 2 tbsp maple syrup, high quality
• ⅛ tsp black pepper, freshly ground, or to taste
• 2 lbs uncooked boneless skinless turkey breast, butterflied and flattened to 1/2-inch thickness

1. In a large skillet with a lid, heat 1 tsp oil over medium heat. Add apple, celery, onion, and 1/8 tsp salt. Cook, covered, stirring once or twice, until mixture is tender, 8-10 minutes. Add sausage and rosemary; continue cooking (uncovered), stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is cooked through, 5-7 minutes more. Remove pan from heat; stir in cornbread, parsley, maple syrup, 1/2 tsp salt, and generous pinch pepper. Transfer to a large plate to cool.
2. Lay turkey breast flat and season with 1/4 tsp salt and a generous pinch of pepper. Spread cornbread filling on top, leaving a 1/2-inch border. Starting at one long side, roll up turkey jelly-roll style, and secure with kitchen twine if necessary; place in a baking dish. (Roulade can be prepared 1 day ahead; cover and refrigerate.)
3. Preheat oven to 400ºF with rack in middle. Drizzle remaining 2 tsp oil over roulade; roast until a thermometer inserted into the thickest part registers 165ºF, 40-45 minutes.
4. Remove roulade from oven; transfer to a cutting board and let rest at least 15 minutes. Slice crosswise into 8 thick or 16 thin pieces; serve.
5. Serving Size: 1 thick slice or 2 thin slices.