Stuffed Turkey Breast Roll

The sausage is blanched in boiling water for a few minutes and drained. Whisk the eggs with the Parmesan, salt and pepper and cook a thin pancake in a non-stick pan. Pound the turkey flat, then layer on top the prosciutto, the spinach, the pancake and the sausage. Roll the meat tightly into a roll, place the bacon on top and tie with kitchen twine. In a pot, saute the finely chopped onion in the olive oil and butter. Put the roll in the pot and fry for about 10 minutes over moderate heat. Add the wine, cover the pot and continue cooking over low heat for about 40 minutes, occasionally topping up with hot broth.