Rolled Turkey Breast with Artisanal Bread Stuffing

Artisanal Bread Stuffing: In food processor, pulse bread until in coarse crumbs; set aside.

In large skillet, heat oil over medium heat; cook onion, garlic, fennel, herb seasoning, salt and pepper, stirring occasionally, until softened, about 8 minutes. Transfer to large bowl. Add bread, olives and parsley. Drizzle with chicken broth and toss to combine; set aside.

With sharp knife held horizontally at thick long side of turkey, cut in half to within 1 inch (2.5 cm) of opposite side; open like book. Cover with waxed paper; pound to 1/2 inch (1 cm) thickness. Spread with stuffing, leaving 1-inch (2.5 cm) border on all sides. Starting at skinless side, roll up. Tie securely with string at 2-inch (5 cm) intervals. (Make-ahead: Wrap and refrigerate for up to 8 hours.)

Combine oil, herb seasoning, salt and pepper; brush over turkey. Place on rack in roasting pan; add 1 cup (250 mL) water.

Roast in 375°F (190°C) oven until no longer pink inside and meat thermometer inserted in centre registers 165°F (74°C), about 1-1/4 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before slicing.

Mushroom Gravy: Meanwhile, in heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand for 10 minutes. Strain, reserving liquid. Chop mushrooms and set aside.

In skillet, heat oil over medium-high heat; cook fresh mushrooms, shallot, thyme, salt and pepper until golden, about 3 minutes.

Add sherry; cook until no liquid remains. Sprinkle with flour; cook, stirring, for 1 minute. Add broth and reserved mushrooms and liquid; bring to boil, scraping up any brown bits. Reduce heat and simmer until thickened, about 5 minutes. Serve with turkey.