To prepare the stuffing, heat butter in a large saute pan over high heat until very hot. Be careful not to burn. Add onion, shallots, garlic, and celery, and saute for 2 to 3 minutes, or until you can smell the aroma. Add sherry and cook until only about 2 tablespoons of liquid remain, about 3 minutes. Remove from the heat and allow to cool. While the onion mixture is cooling place French bread, corn bread, and rice in a large bowl and toss to mix. When the onion mixture is room temperature, combine with the bread and rice mixture. Add enough chicken stock to moisten the bread well. Add eggs and mix well. Add walnuts, thyme, oregano, sage, celery salt, salt, and pepper and mix thoroughly. Preheat oven to 350 degrees. To stuff the turkey, lay out turkey breast on a cutting board. Spread the stuffing evenly on the turkey to 1/2 inch from edge, roll the breast up, and tie securely with kitchen twine. Heat olive oil in a large saute pan until smoking hot. Place the turkey roll seam side down and sear the turkey well, about 4 to 5 minutes per side. Place in a baking dish and roast in oven about 35 to 45 minutes, or until the internal temperature reaches 155 degrees. Allow to cool 2 to 3 minutes before removing kitchen twine, slicing, and placing on a serving platter. Serves six. Per serving: 4737 Calories (kcal); 217g Total Fat; (44% calories from fat); 529g Protein; 87g Carbohydrate; 2095mg Cholesterol; 3507mg Sodium Food Exchanges: 4 Grain(Starch); 72 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.