Pella — 1 whole turkey breast (5-6 lb. total), boned, halved, and butterflied by your butcher
*kosher salt and freshly ground black pepper
3 Tbsp plus 1/4 cup extra-virgin olive oil
1/2 lb pancetta, cut into 1/2-inch pieces
1 1/2 lb ground pork shoulder
12 chestnut, roasted, peeled, and halved
10 prunes, pitted and quartered
2 cups fresh bread crumbs
1 cup Parmigiano-Reggiano, freshly grated
2 Tbsp freshly ground black pepper
+ freshly grated nutmeg
1 Tbsp fresh rosemary, chopped
1 Tbsp sage, chopped
3 cups dry white wine
1. Pound butterflied breast halves to flatten, season with salt and pepper, and refrigerate overnight.
2. Preheat oven to 400F.
3. In a 12- to 14-inch saute pan, heat 3 Tbsp oil over medium-high heat until smoking. Add pancetta and cook until golden brown, 7 to 9 minutes. Add pork and cook for 25 minutes or until it starts to brown, stirring regularly.
4. Drain all but 4 Tbsp. fat from pan and add chestnuts and prunes. Continue cooking for 8 minutes or until prunes start to soften. Remove from heat and allow to cool for about 20 minutes.
5. Add bread crumbs, Parmigiano, eggs, 2 Tbsp pepper, nutmeg and herbs and mix well with your hands. (Overmixing can result in a lead torpedo for stuffing, so do not overdo it.) Place turkey breasts on a cutting board, skin side down, and divide stuffing between them. Roll each breast like a jelly roll and tie firmly in several places with butcher's twine. Place on a rack in a roasting pan, skin side up.
6. Pour 2 cups wine over turkey and season with salt and pepper. Roast until breasts are dark golden brown outside and meat thermometer reads 165F at fattest part, about 1 hour (plus or minus 10 minutes).
7. Remove and allow to rest 15 minutes before carving. Add remaining 1 cup wine to roasting pan and deglaze, scraping with a wooden spoon. Cook for 5 minutes, then add remaining 1/4 cup oil. Shake pan to emulsify sauce and season with salt and pepper.
8. Carve roast into 1/2-inch-thick slices and drizzle with pan sauce. Serve