Preheat oven to 400 degrees F.
open turkey breast to 1/2-inch consistent thickness, skin on (or have your butcher do this for you). In a 10-inch to 12-inch saute pan, heat 4 tablespoons butter over medium heat until foam
subsides. Add prosciutto, chestnuts
, turkey giblets
and onion and cook until onion is golden brown, 8 to 10 minutes. Remove from heat and allow to cool. Add cool luganega
sausage, grated cheese
and eggs and mix well.
Stuff turkey by laying mixture all over flesh and then roll up like a jelly roll
. Stuff ham
under skin and tie entire roast several times with butcher twine. Place roasting pan just large enough to hold it and rub with sage and rosemary
. Pour stock and wine into pan and place in oven. Roast
50 to 70 minutes, or until internal temperature is 165 degrees F. Remove from oven and remove turkey to carving board and allow to rest 10 minutes.
liquid in pan, preferably with a degreasing cup with a spout starting at the base. Place liquid in a small pan and bring to boil. Knead
remaining 2 tablespoons butter with 2 tablespoons flour to form paste and whisk
it in, bit by bit, until slightly thickened. Season with salt and pepper. Carve turkey
into 3/4-inch slices and serve with sauce
and perhaps some Sauteed apples