Tacchino Ripieno

Ingredients

• 2 tablespoons pepper black freshly ground
• 2 cups breadcrumbs fresh
• 12  honey peeled halved
• 3 cups wine dry white
• 2  eggs 
• 1.5 pounds boston butt pork shoulder 
• 12 servings pepper black freshly ground
• 12 servings nutmeg freshly grated
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.5 pound pancetta cut into 1/2-inch pieces
• 1 cup parmesan freshly grated
• 10  prune- cut to pieces pitted quartered
• 1 tablespoon rosemary leaves fresh chopped
• 1  turkey breast whole halved

Equipment

• frying pan
• oven
• roasting pan
• wooden spoon
• kitchen thermometer
• cutting board
• kitchen twine

Directions

1. Pound the butterflied breasts to flatten, then season with salt and pepper and refrigerate.
2. Preheat oven to 400°F.
3. In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over medium-high heat until smoking.
4. Add the pancetta and cook until golden brown, 7 to 9 minutes.
5. Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly.
6. Drain all but 4 tablespoons of the fat from the pan and add the prunes and chestnuts. Continue cooking for 8 minutes, until the prunes really start to soften.
7. Remove from the heat and allow to cool, about 20 minutes.
8. Add the bread crumbs, Parmigiano, eggs, pepper, nutmeg, and herbs and just bring together, stirring with your hand. (Overmixing here can result in a lead torpedo for a stuffing, so don't do it.)
9. Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them.
10. Roll each of the breasts like a jellyroll and tie them firmly in several places with butcher's twine.
11. Place the two rolls on a rack in a roasting pan, skin side up.
12. Pour 2 cups of the wine over them, season with salt and pepper, and roast until dark golden brown outside and a meat thermometer reads 165° at the fattest part of the breast, about 1 hour, plus or minus 10 minutes.
13. Remove and allow to rest 15 minutes before carving.
14. Add the remaining cup of wine to the roasting pan and deglaze, scraping with a wooden spoon. Cook for 5 minutes, then add the remaining 1/4 cup of oil. Shake the pan to emulsify the sauce and season with salt and pepper.
15. Carve the roast into 1/2-inch slices and drizzle with the pan sauce.
16. Reprinted with permission from Mario Batali Holiday Food by Mario Batali. © 2000 Clarkson Potter