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1
Preheat oven to 400 degrees F.
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2
Butterfly open turkey breast to 1/2-inch consistent thickness, skin on (or have your butcher do this for you).
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3
In a 10-inch to 12-inch saute pan, heat 4 tablespoons butter over medium heat until foam subsides.
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4
Add prosciutto, chestnuts, turkey giblets and onion and cook until onion is golden brown, 8 to 10 minutes.
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5
Remove from heat and allow to cool.
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6
Add cool luganega sausage, grated cheese and eggs and mix well.
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7
Stuff turkey by laying mixture all over flesh and then roll up like a jelly roll.
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8
Stuff ham under skin and tie entire roast several times with butcher twine.
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9
Place roasting pan just large enough to hold it and rub with sage and rosemary.
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10
Pour stock and wine into pan and place in oven.
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11
Roast 50 to 70 minutes, or until internal temperature is 165 degrees F. Remove from oven and remove turkey to carving board and allow to rest 10 minutes.
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12
Meanwhile, degrease liquid in pan, preferably with a degreasing cup with a spout starting at the base.
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13
Place liquid in a small pan and bring to boil.
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14
Knead remaining 2 tablespoons butter with 2 tablespoons flour to form paste and whisk it in, bit by bit, until slightly thickened.
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15
Season with salt and pepper.
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16
Carve turkey into 3/4-inch slices and serve with sauce and perhaps some Sauteed apples.
