Start with your turkey breast. Place it skin-side down on a cutting board. Use a sharp knife to gently butterfly the turkey if it's not already done. You want an even thickness throughout. This way, it cooks evenly.

In a large pan over medium heat, melt 2 tablespoons of the unsalted butter. Add the diced onions and celery. Sauté them for about 5-7 minutes. You want them softened but not browned. This will add to the stuffing's depth of flavor.

In the same pan, add the sausage. Break it apart with a wooden spoon. Cook until browned, which should take around 5-6 minutes. Drain any excess fat.

In a large bowl, combine the sautéed veggies with the cooked sausage. Add the chopped rosemary, toasted pine nuts, herb-flavored stuffing mix, dried figs, dried cranberries, and ground sage, if using. Mix well.

Stir in the chicken stock, Calvados (or brandy), and the beaten egg. Season the mixture with salt and pepper. The stuffing should be moist but not soggy.

Spread the stuffing mixture evenly over the butterflied turkey breast. Roll it up tightly, starting from one end and rolling towards the other. Tie it securely with kitchen twine at both ends and a few spots along the length. This secures the stuffing inside.

Preheat your oven to 350°F (175°C). Pat the rolled turkey with paper towels and rub it all over with the remaining melted butter. Season generously with salt and freshly ground black pepper.

Place the roulade on a roasting pan. Cook in the preheated oven for about 1 hour and 45 minutes, or until a meat thermometer reads 165°F (74°C).

Once the roulade reaches the proper temperature, remove it from the oven. Let it rest for at least 20 minutes before slicing. This helps redistribute the juices.

Carefully slice the roulade into beautiful rounds. Serve it with your favorite sides and watch it disappear.