Heat 3 tablespoons oil in heavy saucepan over medium-high heat. Add roasted peppers, onion, celery, carrot and garlic and sauté until onions are translucent, about 10 minutes.

Add stock and apple cider. Simmer, uncovered, over medium heat about 15 minutes. Add whipping cream and chipotle chilies and simmer 5 minutes longer.

Transfer sauce to blender. Puree until smooth. Strain sauce. Season to taste with salt and pepper.

Thin sauce with additional stock and cider if necessary.

Note: Sauce can be prepared 1 day ahead. Cover and refrigerate. Re-warm sauce over low heat before service.

Melt butter and olive oil over medium heat. Add celery, carrot, red onion, red and yellow bell peppers. Sweat this mixture until vegetables just start to soften but still retain their fresh color.

Remove to a bowl and stir in mushrooms, olives, scallions and bacons. Adjust seasonings. Cover and hold in refrigerator.

Remove the bone, then butterfly the breast. Place on a clean surface and pound to an even thickness.

Lightly salt and pepper. Spread half the stuffing mixture over each turkey breast section, ½-inch thick. Spread to within 1-inch of the sides and bottom and 3-inches from the top.

With slight pressure, tightly roll the roulade. Tie the roulade with butcher’s twine, starting at the center and working out.

Repeat with the second breast half.

Grill or pan sear the roulades and finish in a 350-degree F oven until the internal temperature reaches 170 degrees F. Hold, warm for service.

Cut the roulades into ½-inch slices.

Nap each warm dinner plate with Chipotle Apple Cider Sauce. Fan 3 roulade slices (about 6-ounces) across each dinner plate.

Garnish with additional chopped vegetables.