Roasted Turkey Breast Stuffed with Hazelnuts and Prunes

In a sauté pan, heat oil over medium-high heat until smoking. Add turkey bacon and cook until golden brown, 7 to 9 minutes.

Add ground turkey and cook until it loses its pinkness, stirring regularly.

Add prunes and hazelnuts. Continue cooking until prunes begin to soften.

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

Add bread crumbs, Parmesan, eggs, pepper, nutmeg and herbs and stir gently, just until combined. (Overmixing will result in a heavy stuffing.)

Gently pound butterflied breasts to flatten, then season with salt and pepper.

Place the 2 turkey pieces on a cutting board, skin side down and divide the stuffing between them.

Roll each of the breasts (jellyroll style) and tie firmly with butcher's twine. Place the two rolls on a rack in a shallow (2-inch) roasting pan, skin side up.

Pour 2 cups wine over them, season with salt and pepper.

In a preheated 400°F oven, roast the turkey until brown outside and a food thermometer reads 165°F at the thickest part of the breast (about 1 hour).

Remove and allow to rest 15 minutes before carving.

Meanwhile, add remaining wine to the roasting pan and deglaze.

Cook for 5 minutes, add butter. Shake the pan to emulsify the sauce and season with salt and pepper.

Carve turkey into 1/2-inch slices and drizzle with pan sauce.