3-1/2 cups fresh breadcrumbs
2 cups grated Parmigiano Reggiano
1 cup chicken broth
1/4 cup butter, melted and cooled
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
8 thin slices of Prosciutto di Parma
2 tablespoons olive oil
1/2 cup white wine
Preheat the oven to 375°F.
To make the filling: mix the breadcrumbs and cheese with the broth. Add the eggs, the butter and the seasonings and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator. Season the turkey with salt and pepper. Cover the inner of the turkey with the slices of Prosciutto di Parma and put all the filling inside. Tie the turkey with butcher’s twine to keep it closed during the baking. In a frying pan, heat the olive oil. Once it is hot, carefully brown the turkey about on all sides until golden brown. Transfer it to a casserole.
Deglaze the frying pan with white wine, and let the wine evaporate by half. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Up to this point the dish can be made ahead. Once the turkey is cooked, snip off the butcher’s twine.