Boneless Cranberry-Stuffed Turkey Breast

Preheat the oven to 350°F. Place the sourdough bread cubes on a baking sheet and place in the oven until they become dry and crisp, but not browned - 6 to 8 minutes. Remove from oven and place in a large bowl. Add the dried cranberries, chopped rosemary and orange zest and toss to combine. Heat the butter in a large skillet over medium heat. Add the shallot and celery and sauté until softened, 4 to 5 minutes. Add the shallot-butter mixture, salt, a few grinds of black pepper, chicken broth, pomegranate juice and egg to the bread cube mixture and combine thoroughly. Set aside. Prepare the turkey: Preheat the oven to 375°F. Lay the turkey breast, skin side down on a parchment covered work surface and cover with plastic wrap. Pound to an even thickness of about 3/4-inch. Spread the stuffing over the turkey to within 3/4-inch of the edge. Starting from one of the shorter sides, roll the breast into a log, using the parchment like a sushi mat and compressing the stuffing as you roll. Gently place the turkey, seam side down on a large piece of cheesecloth, roll tightly and tie at the ends with twine. Tie crosswise around the roll at 1-1/2-inch intervals, then place it on a rack set in a roasting pan. Melt the butter in the microwave and combine with the chicken broth. Pour evenly over the turkey, soaking the cheesecloth. Roast until an instant read thermometer inserted in the center of the roll registers 155°F (it will rise more as it rests), 70 to 90 minutes. Cooking times may vary so plan accordingly and start checking for doneness after 1 hour. Allow to rest for 10 minutes before unwrapping and carving. Prepare the sauce: Melt the butter in a saucepan over medium heat. Add the garlic sauté, until soft and fragrant, 2 minutes. Add the pomegranate juice, orange juice, honey, lemon juice and zest. Simmer gently, uncovered, for about 10 minutes, stirring occasionally. Combine the cornstarch and water in a small bowl. Increase the heat on the sauce to medium-high and bring it to a boil. Add the cornstarch-water mixture and cook, stirring constantly, until thickened, about 1-1/2 minutes. Remove from the heat and transfer to a serving dish. Makes about 1-3/4 cups.