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1
Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage.
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2
Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning.
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3
Heat a large nonstick skillet over medium high heat.
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4
Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
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5
Arrange the roll-ups seam side down and cook 6 minutes on each side.
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6
Continue with the side dishes, see below, while turkey cooks.
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7
After roll-ups have cooked on both sides, transfer to a platter and reserve.
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8
Add butter to the skillet and reduce heat to medium low.
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9
Add flour to melted butter and combine with a whisk.
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10
Whisk in wine and cook out, 30 seconds.
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11
Whisk in 1 1/2 cups of stock and form a gravy.
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12
Add remaining chopped sage to gravy, salt and pepper to taste.
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13
Slide roll-ups back into gravy and simmer over low heat until ready to serve.
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14
For mushrooms and white beans, heat a medium skillet over medium heat.
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15
Add 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color.
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16
Stir in cannelloni and season the mixture with salt and pepper, to taste.
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17
When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 cup stock to deglaze the pan.
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18
Turn off heat and serve.
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19
For the spinach, heat a medium skillet over medium high heat.
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20
Add a tablespoon extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta.
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21
Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp.
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22
Add spinach to the pan and turn to wilt it while combining with onions.
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23
Season the spinach with nutmeg, salt and pepper.
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24
Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside.
