Turkey Breast Stuffed with Fennel and Red Pepper

Preheat oven to 325°F (160°C)

Open turkey breast and lay flat on work surface. Fold back filets toward outside of breast.

Spread stuffing over breast, leaving 1- inch (2.5 cm) border on all sides.

Starting at 1 side edge, roll up; at 4 evenly spaced intervals, tie with kitchen string. Brush with oil; sprinkle with salt and pepper; place on rack in roasting pan.

Pour in 1/2 cup (125 mL) of the chicken stock.

Roast in 325°F (160°C) oven, adding stock if necessary to maintain level, for 2 1/2 hours or until no longer pink inside and meat thermometer inserted in center registers 180°F (82°C).

Transfer to cutting board; tent with foil and let stand for 20 minutes.

Meanwhile, skim fat from pan juices. Place pan over medium heat; whisk in flour. Whisk in remaining stock and wine.

Bring to boil; cook, stirring, until thickened, about3 minutes. Strain into gravy boat. Slice turkey and serve with sauce.

In large skillet, cook pancetta over medium-high heat, stirring occasionally, until crisp, about 5 minutes.

Spoon off all but 1 tablespoon (15 mL) fat.

Reduce heat to medium; cook onion, garlic, chopped fennel, thyme, salt, pepper, rosemary and fennel seeds, stirring often, until onion is softened, about 10 minutes.

Stir in red pepper, bread crumbs, parsley and pine nuts; let cool for 10 minutes.