Transfer your prepared stuffing mixture to a large mixing bowl and mix with Tillamook Mozzarella Farmstyle Shreds.

To make the compound butter, transfer ingredients to a food processor and pulse until combined. 

Place your turkey breast on a large cutting board, skin side down. Cover with plastic wrap and using a meat mallet, pound out until it is an even ½ an inch thick. 

Season the inside with salt, then spread an even layer of the compound butter, followed by an even layer of the stuffing, cheese, and prosciutto, leaving a 1-inch border around the edges. Tightly roll up the turkey breast into a log and secure with butcher's twine. Season the outside with salt and transfer to the fridge uncovered overnight. 

Preheat your oven to 350° F. Allow the turkey to sit at room temperature for about 30 minutes to an hour before roasting. Pat dry with a paper towel and coat the outside with a thin layer of compound butter. Transfer to a wire rack-lined sheet tray. Pour the chicken stock into the base of the sheet tray. Transfer to the oven and roast for about an hour to an hour and a half until the internal temp reaches 160° F.