1/2 cup brown chicken stock, recipe follows
Preheat the oven to 400 degrees F.
In a 12 to 14-inch saute pan, heat the oil over medium-high heat until smoking. Add the pancetta pieces and cook until golden brown, about 7 to 9 minutes. Add the ground pork and cook until starting to brown in its own fat, stirring regularly. Drain
all but 4 tablespoons of the fat from the pan, then add the prunes and chestnut, and continue cooking for 8 minutes, until the prunes
start to really soften. Remove from the heat and allow to cool, about 20 minutes.
Add the bread crumbs, the Parmigiano, the eggs, the pepper, nutmeg
, and herbs
and just bring together, stirring with your hand. Over-mixing here can result in a lead torpedo for a stuffing
, so don't.
Place the 2 turkey
pieces on a cutting board and divide the stuffing between them. Roll each of the breasts like a jelly roll
and tie them firmly with butchers twine. Place the 2 breasts, skin side up, on a roasting rack
in a roasting pan and pour 2 cups wine over them. Season with salt and pepper, and place into preheated oven and cook uncovered until dark golden brown outside and a meat thermometer
reads 165 at the thickest part of the breast, about 1 hour, plus or minus 10 minutes.
Remove and allow to rest 15 minutes before carving. Add remaining 1 cup of wine to the roasting pan and deglaze
, scraping with a wooden spoon. Add chicken stock and cook for 5 minutes. Add the 1/4 cup remaining oil and season with salt and pepper. Carve turkey into 1-inch slices and serve with pan sauce.