Stuffed Turkey With Prunes: Tacchino Ripieno

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1 (5 to 6 pound) whole turkey breast, removed from the bone, halved and butterflied by your butcher

Salt and pepper

3 tablespoons extra-virgin olive oil plus 1/4 cup

1/2 pound pancetta, cut into 1/2-inch dice

1 1/2 pounds ground pork shoulder

10 Italian prunes, pits removed, cut into quarters

12 chestnuts, roasted, peeled, and halved

2 cups fresh bread crumbs

1 cup freshly grated Parmigiano-Reggiano

2 eggs

2 tablespoons freshly ground black pepper

Freshly grated nutmeg

1 tablespoons each chopped fresh rosemary and sage

2 cups dry white wine plus 1 cup

2 tablespoons extra-virgin olive oil

3 1/2 pounds chicken wings, backs, and bones

3 carrots, coarsely chopped

2 onions, coarsely chopped

4 ribs celery, coarsely chopped

2 tablespoons tomato paste

1 tablespoon black peppercorns

1 bunch parsley stems

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