Turkey roulade with cornbread sausage stuffing

Break up the apple sage pork sausage into little pieces, cook in a non-stick skillet to a golden brown.

Add red onion and chopped celery and sweat three or four minutes until soft and translucent.

In a large bowl mix about five cups of cornbread, the aromatics, the sausage, maybe a cup and a half of chicken stock and cranberries.

Starting at the backbone, make shallow cuts around the carcass on both sides, stopping before the breastbone, and lift out the carcass without piercing the skin.

Remove the thigh bones by cutting down the length of the bone and finding the joints, then remove the first wing bones, leaving the drumstick bones in.

Place diagonal cuts on the breasts and unfold them toward the neck, then pound with a meat mallet for even thickness.

Season generously and evenly all over with kosher salt and freshly ground pepper before stuffing.

Pile in the stuffing, fold the turkey onto itself and tie at one inch intervals up the length, tying tightly around the thighs, then tie the drumsticks together.

Season the exterior liberally with kosher salt and pepper and rub with a little vegetable oil.

Tuck the wing tips under the body and wrap the ends of the drumsticks in foil.

Roast at 450 degrees for 15 minutes, then turn down to 350F and roast a further hour and a half to two hours until the thickest part of the stuffing registers 155.

Continue at 350F for an additional hour and a half to two hours until the stuffing registers 155F.

Rest on a cooling rack about 30 minutes, letting the internal temperature rise to 165.

Slice and serve with gravy made from stock made from the carcass.