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Ingredients

• 1 whl boneless turkey breast - (5 to 6 lbs) halved, and
•     butterflied by your butcher
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 3 Tbsp. extra-virgin extra virgin olive oil plus
• 1/4 c. extra-virgin extra virgin olive oil
• 1/2 lb pancetta cut 1/2" dice
• 1 1/2 lb grnd pork shoulder
• 10 x Italian prunes pits removed,
•     cut into quarters
• 12 x chestnuts roasted, peeled,
•     and halved
• 2 c. fresh bread crumbs
• 1 c. freshly-grated Parmigiano-Reggiano
• 2 x Large eggs
• 2 Tbsp. freshly-grnd black pepper
•     Freshly-grated nutmeg to taste
• 1 Tbsp. minced fresh rosemary
• 1 Tbsp. minced fresh sage
• 2 c. dry white wine plus
• 1 c. dry white wine
• 1/2 c. Brown Chicken Stock (see recipe)

Description

Season The Butterflied Breast With Salt And Pepper And Set Into The Refrigerator. Preheat The Oven To 400 Degrees. In A 12- To 14-inch Saute/fry Pan, Heat The Oil Over Medium-high…

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