INGREDIENTS
1 1/2
lbs Ground pork shoulder
1/2 lb
Pancetta
1
Turkey breast, whole
10
Prunes, pitted and quartered
1 tbsp
Rosemary, fresh
1 tbsp
Sage
2
Eggs
2 tbsp
Black pepper, freshly ground
1
Kosher salt and freshly ground black pepper
1
Nutmeg
7 tbsp
Olive oil, extra-virgin
12
Chestnuts, roasted
2 cups
Bread crumbs, fresh
1 cup
Parmigiano reggiano
3 cups
White wine, dry