On a baking sheet, lay the turkey breast skin-side down.

Sprinkle the breast with 1 tbsp. of salt and 1 tsp. of pepper.

Cover with plastic wrap and chill until ready to assemble.

In a large skillet over medium heat, melt butter and olive oil.

Add onion, mushrooms, and sauté 3-4 minutes.

Add garlic, salt, pepper, rosemary, sage, and sauté 2-3 minutes more.

Add the raisins, lemon zest and stir to combine with the cornbread and chicken stock. The mixture should be moist, but not wet. Let this mixture cool.

Position the oven rack in the lower third of the oven and preheat the oven to 375F.

Spread the stuffing over the meat side of the turkey breast leaving a 1-inch border around the edges. Gently press the stuffing into the meat.

Position the turkey breast so that one of the short sides is towards you.

Roll the breast up tightly. Tuck in any filling that spills out of the sides.

Tie the roulade tightly with kitchen twine.

Place the roulade seam-side down on a baking sheet.

Brush olive oil over the roulade and sprinkle it with salt and pepper.

Pour the wine and chicken stock over the roulade.

Cover with foil and bake 1 hour.

Next, remove the foil and continue to bake with an oven thermometer inserted into the thickest part of the meat.

When the thermometer reads 155F (about 1 hour), remove the roulade from the oven. Let the roulade rest at room temperature for 15-20 minutes.

Place the roasting pan over a burner on medium heat.

Whisk 2 tbsp. of flour into the drippings to form a paste. Cook, stirring constantly until the roux is golden brown (about 3 minutes).

Add ½ cup of white wine and cook for 2 minutes.

Add 1 cup of chicken stock and cook whisking constantly until gravy is smooth. If it is too thick, add more chicken stock.

Season to taste.