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1
Pound the butterflied breasts to flatten, then season with salt and pepper and refrigerate.
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2
Preheat oven to 400F.
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3
In a 12- to 14-inch saute pan, heat 3 tablespoons of the oil over medium-high heat until smoking.
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4
Add the pancetta and cook until golden brown, 7 to 9 minutes.
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5
Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly.
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6
Drain all but 4 tablespoons of the fat from the pan and add the prunes and chestnuts.
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7
Continue cooking for 8 minutes, until the prunes really start to soften.
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8
Remove from the heat and allow to cool, about 20 minutes.
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9
Add the bread crumbs, Parmigiano, eggs, pepper, nutmeg, and herbs and just bring together, stirring with your hand.
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10
(Overmixing here can result in a lead torpedo for a stuffing, so don't do it.)
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11
Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them.
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12
Roll each of the breasts like a jellyroll and tie them firmly in several places with butcher's twine.
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13
Place the two rolls on a rack in a roasting pan, skin side up.
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14
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 at the fattest part of the breast, about 1 hour, plus or minus 10 minutes.
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15
Remove and allow to rest 15 minutes before carving.
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16
Add the remaining cup of wine to the roasting pan and deglaze, scraping with a wooden spoon.
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17
Cook for 5 minutes, then add the remaining 1/4 cup of oil.
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18
Shake the pan to emulsify the sauce and season with salt and pepper.
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19
Carve the roast into 1/2-inch slices and drizzle with the pan sauce.
