12804 Makes 4 servings Wed Aug 06 07:57:41 -0700 2008 Tue Feb 03 05:31:43 -0800 2009 Licensed http://www.chow.com/recipes/12804 Tue, 03 Feb 2009 13:31:43 GMT Unbeknownst to many Americans, turkey plays a major role in northern Italian cooking, and the many creative ways chefs there deal with the fowl are enough to make us hang our heads in shame. This particular preparation, which depends as much on spicy pancetta as on raisins and pine nuts for its distinctive savor, was served to me by a seasoned “mamma” while I was in Parma learning all about Parmigiano-Reggiano cheese. The dish does require a bit of time and effort, but I say the sumptuous results more than justify the means. For ultimate flavor, I do strongly recommend that you use dark turkey or chicken meat for the stuffing instead of the blander breast or wings.

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Place the raisins in a small bowl, add enough vermouth to cover, and let plump about 1 hour.

In a blender or food processor, combine the ground turkey and pork, the cream, egg, and salt and pepper, purée the mixture, and scrape into a mixing bowl. Add the pancetta, pine nuts, and raisins and stir the stuffing till well blended.

Spread out the turkey breast on a work surface, pound it with a mallet to about ¼ inch thick, and season with salt and pepper to taste. Spread the stuffing evenly over the breast, roll up the breast snugly, and tie securely with kitchen twine.

Preheat the oven to 350°F.

In a medium baking pan, heat the oil over moderate heat, add the turkey roll, and brown evenly on all sides. Transfer the roll to a plate, add the onion, carrot, and sage to the pan, and stir for 2 minutes. Add the wine and bring to a boil. Return the turkey roll to the pan, place in the oven, and roast, uncovered, till cooked through, about 1 hour, basting once or twice.

Transfer the roll to a plate and cover to keep warm. Strain the liquid into a small saucepan, add the butter, and stir over low heat till the sauce is well blended.

To serve, carve the turkey roll crosswise into ½-inch slices, arrange equal numbers of slices on serving plates, spoon a little sauce over the slices, and serve immediately.

]]> http://www.chow.com James Villas 50 Main ½ cup seedless golden raisins

]]> Dry vermouth

]]> ¼ pound ground turkey or chicken

]]> ¼ cup ground pork

]]> ¼ cup heavy cream

]]> 1 large egg

]]> Salt and freshly ground black pepper to taste

]]> 3 ounces pancetta, chopped

]]> ¼ cup toasted pine nuts

]]> One 2-pound boneless, skinless turkey breast

]]> 3 tablespoons olive oil

]]> 1 medium onion, chopped

]]> 1 carrot, scraped and chopped

]]> ½ teaspoon dried sage

]]> 1 cup dry white wine

]]> 3 tablespoons butter

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