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1
1/2 cup brown chicken stock, recipe follows
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2
Preheat the oven to 400 degrees F.
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3
In a 12 to 14-inch saute pan, heat the oil over medium-high heat until smoking.
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4
Add the pancetta pieces and cook until golden brown, about 7 to 9 minutes.
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5
Add the ground pork and cook until starting to brown in its own fat, stirring regularly.
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6
Drain all but 4 tablespoons of the fat from the pan, then add the prunes and chestnut, and continue cooking for 8 minutes, until the prunes start to really soften.
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7
Remove from the heat and allow to cool, about 20 minutes.
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8
Add the bread crumbs, the Parmigiano, the eggs, the pepper, nutmeg, and herbs and just bring together, stirring with your hand.
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9
Over-mixing here can result in a lead torpedo for a stuffing, so don't.
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10
Place the 2 turkey pieces on a cutting board and divide the stuffing between them.
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11
Roll each of the breasts like a jelly roll and tie them firmly with butchers twine.
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12
Place the 2 breasts, skin side up, on a roasting rack in a roasting pan and pour 2 cups wine over them.
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13
Season with salt and pepper, and place into preheated oven and cook uncovered until dark golden brown outside and a meat thermometer reads 165 at the thickest part of the breast, about 1 hour, plus or minus 10 minutes.
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14
Remove and allow to rest 15 minutes before carving.
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15
Add remaining 1 cup of wine to the roasting pan and deglaze, scraping with a wooden spoon.
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16
Add chicken stock and cook for 5 minutes.
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17
Add the 1/4 cup remaining oil and season with salt and pepper.
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18
Carve turkey into 1-inch slices and serve with pan sauce.
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19
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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20
Add all the chicken parts and brown all over, stirring to avoid burning.
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21
Remove the chicken and reserve.
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22
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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23
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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24
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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25
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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26
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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27
Stir the stock to facilitate cooling and set aside.
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28
Refrigerate stock in small containers for up to a week or freeze for up to a month.
