Preheat oven to 400 F.

Over medium heat in a large skillet, add olive oil, onion and leeks.

Season with salt and pepper.

Cook, stirring occasionally until they are soft (about 8-10 minutes).

Add mushrooms, garlic, sage, rosemary and cook for 5 minutes more.

Add wine, dried figs, chestnuts, pine nuts, corn bread stuffing and chicken broth.

Stir it to combine.

Transfer the mixture to a large bowl, and let it cool.

Meanwhile, cut the turkey breast into two separate halves.

Butterfly each half to make a flat surface.

Cover each half with plastic wrap. With a meat mallet gently pound each half to flatten. Remove the plastic.

Lay each butterflied turkey breast on a cutting board. Sprinkle with 2 teaspoons salt and one teaspoon pepper.

Spread the stuffing mix equally on each turkey breast, and roll them up creating two neat even logs like two jelly rolls.

Tie the roll firmly with kitchen twine every 1½ inches to make two compact cylinders.

In a large roasting pan, add carrots, celery, parsnip. Sprinkle with salt, pepper, thyme and 2 tablespoons of olive oil.

Place the turkey breast on top of the vegetables. Add chicken stock and wine.

Bake for 20 minutes, and then reduce heat to 375 F, and bake for 35-40 minutes more, or until your instant-read thermometer registers 160 F.

Remove the pan from the oven. Cover it with foil, and let the contents rest for 10 minutes.