Preheat oven to 350 degrees. Slice turkey breast in half lengthwise. Pound each half until ½ inch thick. Set aside.
In a small non-stick saucepan, add 1 tablespoon olive oil. Add sausage to brown, breaking up with a wooden spoon as it cooks. Once cooked through, add to a large bowl and set aside.
In the same pan, add onion and garlic. Season with salt and pepper. Cook until softened, 3-4 minutes. Add to large bowl with sausage.
Add bread cubes to a food processor and blend until finely ground. Add to bowl, along with parsley and sage. Mix to combine all ingredients.
Season inside of turkey breasts with salt and pepper, to taste. Add ¾ cup stuffing to each breast. Roll turkey around the stuffing, tucking the sides as you roll. Secure with kitchen twine. Season the outside of the turkeys with salt and pepper.
In a large pan over medium-high heat, add remaining tablespoon of olive oil. Sear both turkey rolls on all sides until they are golden brown. Add chicken stock to the pan to deglaze. Move pan into the oven to finish cooking through, 10-12 minutes.
Once turkey rolls are cooked through, remove from the oven and let rest 5 minutes before slicing.
Slice each turkey roll into 1 inch slices. Serve with gravy and an extra sprinkle of fresh parsley.