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Ingredients

• 12 pieces turkey cutlets, 2 packages
• 6 slices prosciutto di Parma, cut in 1/2 across the center of the ham
• 12 leaves whole fresh sage plus 2 tablespoons finely chopped
• Extra-virgin olive oil (EVOO) for drizzling, plus 4 tablespoons, divided
• Salt and pepper
• 2 teaspoons poultry seasoning, 2/3 palmful
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine, (eyeball it)
• 2 cups chicken stock, divided
• 4 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 pound crimini (baby portobello) mushrooms, wiped clean and sliced
• 1 can white cannellini beans (15 ounces), drained
• 2 tablespoons wine vinegar, white or red
• 1/8 pound, 3 slices, pancetta, chopped
• 1 medium onion, thinly sliced
• 1 pound triple washed spinach, stems removed and coarsely chopped
• 1/4 teaspoon freshly grated nutmeg, (eyeball it)

Description

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