Turkey Roulade en Cocotte

2 turkey thighs, about 2 pounds, bones removed and reserved
2 ounces stale bread, preferably from a baguette, cut into 1-inch pieces, 2 cups
⅓ cup water
1 small onion, peeled and coarsely chopped, 3/4 cup
1 bunch scallions, 6 to 8, trimmed and cut into 1/2-inch pieces, 3/4 cups
1 egg
8 ounces Italian-style hot sausage meat without casing
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 tablespoon canola oil
¾ cup tomato juice
¼ cup dry white wine

Nutritional Information
- Nutritional analysis per serving (6 servings)
  421 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 38 grams protein; 164 milligrams cholesterol; 655 milligrams sodium

6 servings

Butterfly the boned thighs, and place them, skin side down, side by side on a flat work surface to form a rectangle about 10 by 6 inches.
Place the bread pieces in a bowl, and add the water. Using your hands, mash the bread, then add the onion, scallions, egg, sausage, salt, pepper and thyme, and mix well.
Place stuffing in a pile in the center of the butterflied thighs, then form it into a 3- to 4-inch strip in the center that extends the length (about 10 inches) of the meat rectangle. Beginning on a long side, roll the thighs to form a roll about 10 inches long and 4 inches thick. The meat will not encase the stuffing entirely, so place a strip of aluminum foil over the visible stuffing at the seam and tie the roll with string in several places to secure it.
Heat oil in a large cast iron Dutch oven. When oil is hot, place roulade, skin side down, in the pan and brown it over medium heat for 30 minutes, turning the roll occasionally so the skin is browned uniformly.
Add reserved thigh bones, tomato juice and wine, and bring mixture to a boil. Cover, reduce heat to low, and cook slowly for 1 hour.
Let roulade rest in pan for 10 minutes; then, transfer it to a board and discard string and foil. Cut roulade into 6 slices. Remove and discard bones and as much fat from the sauce as possible, and serve the sauce with slices of the roulade.