Stuffed Roasted Turkey Breast

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Arrosto di Tacchino Ripieno

Serves 6 to 8

One 3 ½ to 4 pound boneless breast of turkey, butterflied and pounded thin
Salt and freshly ground black pepper
1 cup dried prunes, finely minced in a food processor
½ cup dried raisins, or 1 cup minced Mostrada di Cremona
1 cup dry Marsala wine
6 slices prosciutto (about ¼ pound)
1/3 cup extra virgin olive oil

Preheat oven to 375° F.

Place the butterflied turkey on a work surface and season with salt and pepper. Combine the prunes and the raisins, or the Mostarda di Cremona, in a bowl. Stir in the Marsala wine and let sit for about half and hour. Strain the liquid and spread the mixture on the meat, making sure to leave a 2-inch border all around and cover it with the prosciutto slices.

Roll up the turkey breast tightly and tie securely with string. Season the outside of the roast with salt and pepper.

Put the oil in a roasting pan, add the turkey and roll the turkey around to coat with the oil in the pan. Place the pan on the middle rack of the oven and roast until the meat juices run barely pink when pierced with a knife (155° F on an instant-read thermometer), 1 to 1 ½ hours depending on the thickness of the roast. Baste the roast several times during cooking with the pan juices.

Transfer the roast to a cutting board, cover loosely with foil, and let rest for about 15 minutes. (The roast will keep cooking as it sits.)

Remove the string from the turkey and slice the meat. Arrange the slices on serving dishes and serve with mashed potatoes or roasted potatoes.