Turkey Roast with Prosciutto, Prunes & Sage

What we all need now (aside from love sweet love) is a simple, showy recipe for Thanksgiving. Perfect for a little feast (for four or six) is a stuffed, rolled turkey "roast" filled with prosciutto, pine nuts, sage and prunes. It's pretty glam with little effort, accessorized with glazed shallots and a wine-y pan gravy.  

Make the “roast” using a large boned breast half of a turkey with the skin on. 

2-1/2 pound turkey roast (boned half breast, skin on)
4 ounces thinly sliced prosciutto
8 large pitted prunes
10 large fresh sage leaves
12 medium shallots, peeled
3 tablespoons extra-virgin olive oil
½ cup chicken broth
1/3 cup dry white wine
1 tablespoon unsalted butter 

Preheat the oven to 400 degrees.  Using a mallet, flatten the turkey (skin side down), to a thickness of one inch.  Cover evenly with overlapping slices of prosciutto. Arrange the prunes in a tight row down the center; top with 4 sage leaves.  Roll up tightly .  Season with salt and pepper.  Tie with string at 1 –inch intervals; tie string around the length of the roast; tuck 5 sage leaves under the string.  Place the turkey and shallots in a small roasting pan.  Drizzle with oil.  Roast 45 minutes, until cooked through.  Transfer the turkey and shallots to a board.  Pour the broth and wine into the pan.  Place on stovetop and boil, scraping up browned bits, until syrupy, 1 minute.  Strain into a saucepan.  Whisk in the butter and cook 1 minute.  Remove string from turkey.  Cut into thick slices; serve with shallots and pan sauce.  Serves 6