Rotolo di Tacchino -- Turkey Roll with White Wine

Instructions

While boiling the spinach in salted water, whisk the eggs for a frittata. Saute the onion in olive oil until soft and pliable, but not browned. Add the whisked eggs. Add the spinach that has been well drained and cook for a few minutes. When the bottom of the frittata is set, flip it over and cook the other side. Then set the frittata aside.
Put the sliced turkey breast on a carving board and make a horizontal cut almost all the way to the bottom, stopping at about 1/2 inch from the bottom. Open the breast like a book and lay flat. Using a smooth meat mallet, beat the turkey breasts until thin, but not broken. Lay the frittata over the pounded turkey breasts. Lay a slice of each of the sliced meats on top of the frittata. Season with salt and pepper and the herbs of your choice. Roll the tgurkey breasts and fillings like a jelly roll and tie securely with butch twine.
Brown the turkey breasts on all sides until golden brown. Add the white wine, garlic, rosemary and chicken broth. Place the roasting pan in a preheated 450 degree oven for about 45 minutes. Add water to the pan if necessary. Baste the turkey rolls with the liquid while baking. Serve with the pan joices as a gravy.

Author's Comments

Although this is a fairly straightforward and simple dish, it was one my mother shied away from. It was usually my father, and later me, who would put this dish together for company . . . usually on a Sunday afternoon. We would slice the turkey breasts and serve one or two slices per person. If we were lucky we also had the turkey stuffing and yams and cranberry sauce to go along with the ridch turkey breasts

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