Place the dried wild mushrooms in 500 mL (2 cups) boiling water and leave to soak for 20 minutes. Strain the soaking liquid and set aside. Press the mushrooms between sheets of paper towel to remove excess water. Chop finely and set aside.
In a skillet set over medium heat, sauté the bacon until crispy. Transfer from the skillet to a mixing bowl, keeping the fat in the skillet. Lower to low heat, add shallot and sauté until soft but not brown (about 5 minutes), then transfer to the bowl along with the bacon. Add the dried cranberries, breadcrumbs, Italian parsley, sage, white wine and salt. Mix using a fork, add half the chopped wild mushrooms (keeping the remaining half to use in the sauce) and mix well to combine the stuffing ingredients.
Preheat the oven to 180˚C (350˚F).
Butterfly the turkey breast (slice it in half without separating it completely). Open and press it flat. Cover the whole surface with the shredded Saputo Mozzarellissima and spread stuffing over the cheese. Roll thightly and tie with kitchen string at 2.5 cm (1 in) intervals so the roll holds its shape.
Transfer the rolled turkey breast to an oiled roasting pan. Brush the exterior with olive oil and season with salt and pepper all over.
Roast the rolled turkey breast on the middle rack of the oven until it is cooked through (about 25 to 30 minutes per 500 g (1.1 lb)). Let rest for 5 minutes before slicing.
For the sauce
Pour the mushroom soaking liquid into a saucepan and bring to a boil. Boil until the liquid is reduced to about 125 ml (½ cup). Lower the heat and add the reserved wild mushrooms. Simmer for 5 minutes. Whisk in the cream, balsamic vinegar, sugar, and simmer for another 5 minutes, whisking from time to time, until the sauce has thickened slightly. Season to taste and keep warm until service.
