Stuffed Turkey with Prunes: Tacchino Ripieno

Name: Stuffed Turkey with Prunes: Tacchino Ripieno
Ingredients: 1 (5 to 6 pound) whole turkey breast, removed from the bone, halved and butterflied by your butcher; Salt and pepper; 3 tablespoons extra-virgin olive oil plus 1/4 cup; 1/2 pound pancetta, cut into 1/2-inch dice; 1 1/2 pounds ground pork shoulder; 10 Italian prunes, pits removed, cut into quarters; 12 chestnuts, roasted, peeled, and halved; 2 cups fresh bread crumbs; 1 cup freshly grated Parmigiano-Reggiano; 2 eggs; 2 tablespoons freshly ground black pepper; Freshly grated nutmeg; 1 tablespoons each chopped fresh rosemary and sage; 2 cups dry white wine plus 1 cup; 1/2 cup brown chicken stock, recipe follows; 2 tablespoons extra-virgin olive oil; 3 1/2 pounds chicken wings, backs, and bones; 3 carrots, coarsely chopped; 2 onions, coarsely chopped; 4 ribs celery, coarsely chopped; 2 tablespoons tomato paste; 1 tablespoon black peppercorns; 1 bunch parsley stems