Mario Batali's Stuffed Turkey

1 . Stage

Pound the butterflied breasts to flatten then season with salt and pepper and refrigerate overnight.

2 . Stage

Preheat the oven to 400 degrees F.

3 . Stage

In a 12 to 14-inch sauté pan, heat 3 tablespoons of the oil over medium-high heat until smoking. Add the pancetta and cook until golden brown, 7 to 9 minutes. Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly.

4 . Stage

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. Remove from the heat and allow to cool, about 20 minutes.

5 . Stage

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 stuffing, so do not overdo it.) Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them. Roll each of the breasts like a jelly roll and tie them firmly in several places with butcher's twine. Place the two rolls on a rack in a roasting pan, skin side up.

6 . Stage

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 degrees at the fattest part of the breast, about 1 hour, plus or minus 10 minutes.

7 . Stage

Remove and allow to rest 15 minutes before carving. Add the remaining cup of wine to the roasting pan and de-glaze, 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.

8 . Stage

Carve the roast into 1/2 inch slices and drizzle with the pan sauce. Serve.