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Cullen's Sausage Fennel Raisin Stuffed Breast

12 x green onions
3/4 lb Italian sweet sausages casings removed
1/2 cup golden raisins
3 1/2 tsp fennel seeds
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1 x boneless whole turkey breast - (3 lbs)
2 tbl olive oil
2 1/4 cup low-salt chicken broth - (about)

 Method :
Finely chop white part of onions. Place green parts side by side on 15- by 10- by 1-inch heavy rimmed baking sheet to form mat. Mix chopped onions, sausage, raisins, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
Place turkey on work surface, skin-side down. Sprinkle with salt and pepper. Spoon sausage mixture in row between breast halves. Starting at 1 long side, roll up turkey breast to enclose filling. Tie with kitchen string at 1-inch intervals to hold shape. Place turkey atop onion mat. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 400 degrees. Brush oil all over turkey. Sprinkle with salt, pepper, and 2 teaspoons fennel. Roast until thermometer inserted into filling registers 155 degrees, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour 20 minutes. Transfer to platter; let stand 5 minutes.
Set baking sheet with onions atop 2 burners. Add 1 cup broth to baking sheet. Bring to boil over medium-high heat, scraping up browned bits. Boil 2 minutes. Strain pan juices into medium bowl; discard solids. Serve turkey with pan juices.
This recipe yields 6 servings