1 deboned turkey breast
1 (10 oz.) Italian sweet sausage (casings removed)
2 large eggs
1/2 c. finely grated Parmesan cheese
2 tbsp. finely chopped onion or more to taste
1 tbsp. juniper berries, chopped
10 fresh sage leaves
6 oz. Mortadella slices (a type of Italian bologna; can substitute with thinly sliced cooked ham)
1 tbsp. butter
1 tbsp. extra-virgin olive oil
1/2 c. dry white wine
1/4 c. balsamic vinegar

Cut the turkey breast so it is as flat as possible. Flatten it further with a pounder. Mix sausage, eggs, Parmesan cheese, onion and juniper berries. Spread this over the turkey. Cover with sage leaves and then the Mortadella or thinly sliced ham (not country ham). Roll the meat and secure the roll tightly with a string. This is a messy job but worth it! Put the butter and oil in a heavy roasting pan. Season the breast with salt and pepper. Cook at 350°F for about 60 minutes, adding the wine, a little at a time, to keep the cooking juices moist.

Untie the meat and let come to room temperature (or cool slightly and slice while warm). Warm the juices in the cooking pan and deglaze the pan juices with balsamic vinegar. Cook for a few minutes to concentrate the balsamic sauce. Arrange the slices on a platter and pour juices over. If you do not make the balsamic sauce, serve with a variety of spicy and sweet mustards.