Italian Stuffed Turkey

Prep time: 30 minutes

Cook time: 1 1/2 to 2 hours

1 turkey breast, skin and bones removed

1 package sliced pancetta

3 eggs, well beaten

1 large carrot, ends trimmed 

Kitchen twine

Salt and pepper

3 tablespoons extra virgin olive oil

1 cup chicken or beef broth

1 cup white wine

1/4 cup chopped fresh rosemary, plus additional for garnish

2 tablespoons chopped fresh sage

Good quality pasta sauce

Place turkey on a large board and cover with a double layer of plastic wrap. Pound with a meat mallet until it’s about 1/2-inch thick. Place pancetta evenly over the surface. Pour eggs into a large oiled skillet set over medium-low heat. Cover and cook for 5 minutes or until cooked through. Place over the pancetta. Microwave the carrot for 1 minute or until tender and place at the front end of the turkey. Roll up tightly and secure in several places with kitchen twine, lengthwise and crosswise. Season with salt and pepper. Heat olive oil in a very large, oven-safe skillet over medium heat. Cook turkey until nicely browned on all sides, turning several times. Turn seam side down and add broth and wine to skillet. Cook for 30 minutes, lightly tented with foil. Preheat oven to 325°F and sprinkle turkey with herbs. Place in the oven and cook for 1 hour more or until golden brown and liquid has almost all been reduced, adding more broth or wine if needed. Remove from skillet and place on a cutting board. Tent with foil and let stand for 10 minutes. Remove kitchen twine and cut turkey into 1/2-inch thick slices. Pour any remaining juices onto a platter and top generously with warm pasta sauce. Place turkey slices on platter and garnish with additional rosemary.