Watch and listen to this recipe from Mario Batali.
View the full recipe here.

1. Render Pancetta
Heat the oil over medium-high heat until smoking. Add the pancetta pieces and cook until golden brown, about 7 to 9 minutes. Add the ground pork and cook until it starts to brown in its own fat, stirring regularly.

2. Drain
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 soften. Remove from the heat and allow to cool, about 20 minutes.

3. Add
Add the bread crumbs, Parmigiano cheese, eggs, pepper, nutmeg, and herbs and just bring together, stirring with your hand.

4. Stuff
Place the 2 turkey pieces on a cutting board and divide the stuffing between them. Roll each of the breasts like a jelly roll and tie them firmly with butchers twine.

5. Roast
Place the 2 breasts, skin side up, on a roasting rack in a roasting pan and pour 2 cups wine over them. Season and cook uncovered until dark golden brown outside and a meat thermometer reads 165 at the thickest part of the breast, about 1 hour.

6. Cool
Remove and allow to rest 15 minutes before carving. Add remaining 1 cup of wine to the roasting pan and deglaze, scraping with a wooden spoon. Add chicken stock and cook for 5 minutes. Add the 1/4 cup remaining oil and season with salt and pepper.

7. Serve
Carve turkey into 1-inch slices and serve with pan sauce.