Prepare the Cornbread Stuffing: Preheat a skillet over medium heat and add the sweet Italian sausage. Break it up with a spoon and cook until browned, about 5-6 minutes. In the same skillet, add the diced Vidalia onion, minced garlic, and jalapeño. Return the cooked sausage to the skillet and add the crumbled cornbread. Mix until well combined. Set aside to cool.

Make the Cranberry Barbecue Sauce: Add the crushed garlic and chopped Vidalia onion, and sauté until softened, about 5 minutes. Season with salt and pepper, then stir in the light brown sugar, tomato paste, Dijon mustard, and cayenne pepper. Add the balsamic vinegar, cranberries, and vegetable broth. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened. Remove from heat and use an immersion blender to blend the sauce until smooth. Set aside.

Prepare the Turkey Roulade: Preheat the oven to 375°F (190°C). Place the turkey breast on a large cutting board and butterfly it by slicing horizontally through the thickest part, being careful not to cut all the way through. Use a meat tenderizer to pound the turkey breast to an even thickness, about ½-inch. Spread the prepared cornbread stuffing evenly over the turkey, leaving a small border around the edges. Starting from one end, carefully roll the turkey breast into a tight roulade. Use kitchen twine to tie the roulade at 1-2 inch intervals, ensuring it stays securely rolled.

Sear and Roast the Turkey Roulade: Heat a large oven-safe skillet or roasting pan over medium-high heat and add a bit of cooking oil. Brown the turkey roulade on each side until it develops a golden crust, cooking for approximately 2-3 minutes per side. Transfer the skillet or roasting pan to the preheated oven and roast for 45-60 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).

Rest and Slice: Remove the turkey roulade from the oven and let it rest for 10-15 minutes before slicing. Carefully remove the kitchen twine and slice the roulade into 1-inch thick slices.

Serve: Arrange the slices on a serving platter and drizzle with the cranberry barbecue sauce. Serve the remaining sauce on the side. Enjoy your delicious Cornbread Stuffed Turkey Roulade!