Combine both both breads and yogurt in a large bowl.
Add olive oil to skillet and heat to medium-high. Add onion, garlic, celery and apple. Cook until onions are clear.
Add sausage and break up with wooden spoon. Add cranberries, bay leaf, thyme, sage, and savory. Cook until sausage is completely broken up and cooked through. Add sausage mixture to bread.
Preheat 325°.
Spray 2 quart casserole dish with cooking spray.
Rub turkey breast with lemon juice and coat with salt, pepper and lemon zest.
Slice turkey lengthwise at skinless section of breast. Fill out section of turkey breast with stuffing and place in large roasting pan.
Pour wine and stock in pan and cover with foil. Put the remaining stuffing in a casserole dish and cover and cook for 45 minutes.
Cook turkey for 20 minutes per pound or until internal temp at thickest part of breast reads 165°on meat thermometer. Remove from oven.
Remove turkey from pan. Strain drippings into sauce pan and put over medium heat.
In separate bowl, combine cold water with corn starch. Slowly drizzle corn starch mixture into drippings stirring constantly until drippings thicken, making a gravy desired consistency.
