Thanksgiving is my favorite holiday. Many hours are spent preparing so the holiday dinner runs as smoothly as possible. On our table, traditional turkey has given way to a stuffed turkey breast, prepared Italian style. The beauty of this recipe is that it can be made two days ahead and reheated or served at room temperature.

2/3 pound whole chestnuts

1/2 cup extra virgin olive oil

1 1/2 cups fresh breadcrumbs

1/4 pound prosciutto, diced

1/4 cup fresh rosemary leaves

3 tablespoons chopped flat-leaf parsley

2 large cloves garlic, minced

1/3 cup freshly grated Parmigiano-Reggiano cheese

One 4-pound turkey breast, butterflied

Fine sea salt and coarsely ground black pepper to taste

1 1/2 cups dry white wine

Preheat the oven to 450ºF. With a small knife, make an X in the top of each chestnut. Place on a rimmed baking sheet and roast for about 25 minutes, or until the skins split. Remove and let cool. Reduce the oven temperature to 400ºF.

Crack the chestnuts open with a nutcracker and remove the nutmeats. Coarsely chop the nutmeats and put in a large bowl.
In a skillet, heat ¼ cup of the olive oil. Add the breadcrumbs and fry until lightly browned. Add to the chestnuts.
Add 1 more tablespoon of the oil to the skillet and sauté the prosciutto until crispy. Add to the breadcrumbs. Add the rosemary, parsley, garlic, cheese, and 1 tablespoon of the oil and mix well. (The stuffing can be covered and refrigerated for up to 2 days.)

Lay the turkey breast out flat on a cutting board. Place a large piece of wax paper over the turkey and pound it with a meat pounder to flatten it to an even thickness. Rub the inside of the turkey with salt and pepper. Spread the stuffing mixture evenly over the turkey breast to within 1 inch of the edges. Do not worry if all of the stuffing does not fit; save any excess for topping the breast after it is rolled.

Starting at a long side, roll the turkey up like a jelly roll and tie it with string in four or five places.

In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Brown the turkey roll on all sides. Transfer the turkey roll to a rack in a roasting pan and add the pan juices from the skillet. Sprinkle with salt and pepper, and pat on any remaining stuffing over the top.

Add ½ cup of wine to the pan. Roast for 1 hour and 10 minutes, or until the internal temperature registers 175º to 180ºF on an instant-read thermometer. Baste the meat occasionally with the pan juices, adding the remaining 1 cup wine to the pan halfway through the cooking time.

Let the meat rest for 15 minutes before slicing it. Then cut the roll into ½-inch slices, arrange them on a platter, and pour any pan juices over the meat. Serve hot or let cool completely and serve at room temperature. Serves 6 to 8. www.ciaoitalia.com