Heat 2 tablespoons of oil and sauté in a large skillet until the onions are tender. Add the garlic and cook just until sizzling. Remove the onions and garlic and place them in a medium bowl. Brown the sausage in the skillet until brown and cooked, add to the onions in the bowl
In a medium saucepan, add the 1-1/2 cup
chicken stock and the butter, and bring to a boil. Stir in stuffing just until
moistened. Fold the stuffing into the sausage onion mix, adding the dried
cranberries, mix well until fully incorporated.
Spread the stuffing mixture across the
breast, leaving a 1-1/2” border all around. Roll up tightly, and tie with
kitchen twine. Place into a small roasting pan and rub the surface with the
remaining oil, and season with salt and pepper. Mix together the chicken broth
and white wine. Roast in the preheated oven for about 1 hour 20 minutes, or
until the turkey breast reaches an internal temperature of 150º, basting every
15 minutes with the broth and wine mixture. Remove the breast roll from the pan
and cover with a tent of foil.