Preheat the oven to 375°F (190°C).

Prepare the stuffing by heating olive oil in a skillet over medium heat. Sauté the chopped onion and celery until softened, about 5–7 minutes.

In a large bowl, combine the sautéed vegetables with bread crumbs, cranberries, sage, chicken broth, cream cheese, salt, and pepper. Mix well to combine.

Lay the turkey breast skin-side down on a clean surface and gently pound it to an even thickness, about 1 inch.

Spread the stuffing evenly over the turkey, leaving a small border around the edges.

Roll the turkey breast tightly from one side to the other, tucking in the stuffing as you go.

Secure the roulade with kitchen twine at 1-inch intervals.

Season the outside of the roulade with additional salt and pepper.

Transfer the roulade to a roasting pan and roast for 60–75 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the roulade from the oven and let it rest for at least 10 minutes before slicing.

Slice the roulade into rounds and serve with your favorite sides.