Turkey Roulade:

Preheat oven to 425ºF. Adjust oven rack to second-highest position.

Place turkey breast skin-side down on a cutting surface. Make a cut down the center from top to bottom, taking care to not cut all the way through. Butterfly by making a horizontal cut in each half, again taking care not to cut all the way through; open like a book. Cover with plastic wrap; pound meat to a half-inch thickness, using a meat mallet or small heavy skillet. Sprinkle evenly with Creole seasoning. Spoon two cups Wild Mushroom Stuffing over turkey breast and spread evenly, leaving a half-inch border all around. Evenly roll turkey over stuffing (jelly-roll-style), tucking seam side down; form a uniform log. Lightly season. 

Place turkey roulade in a roasting pan. Evenly arrange bacon crosswise over turkey, overlapping slices slightly; trim ends and tuck underneath log. Place in oven at 425ºF; close oven door and immediately reduce heat to 375ºF. Roast 40 minutes or until a thermometer placed in direct middle registers 145ºF. Increase heat to broil. Carefully broil two to five minutes or until bacon has browned and a thermometer placed in direct middle registers at least 160ºF. Remove from oven. Immediately cover turkey roulade with foil; let rest 15 minutes. Cut into one and a quarter-inch slices and arrange on a warm serving plate. 

Wild Mushroom Stuffing:

Combine bread and milk in a mixing bowl; set aside. Melt bacon in a large skillet over medium heat; sauté eight to 10 minutes or until crisp. Drain grease, leaving two tablespoons in skillet. Add onion, celery, and garlic; sauté five minutes. Add mushrooms and thyme; sauté five minutes. Add wine; simmer until liquid has evaporated, stirring often. Remove from heat; cool completely.

Combine wet bread with mushroom mixture. Add Parmesan, eggs, green onions, salt, and pepper; mix well. Cover and chill until needed (up to two days).