| 1 | Slice turkey breast and open it like a book. |
| 2 | Flatten with blade of large knife or with meat mallet until it forms a large sheet. |
| 3 | Sprinkle with garlic, parsley and salt and pepper on both sides. |
| 4 | Set aside. |
| 5 | Place ground meat, bread crumbs, eggs, 2 tablespoons chicken broth and pistachios in a bowl. |
| 6 | Add a half teaspoon salt and a pinch of pepper and mix. |
| 7 | Spread mixture over open turkey breast, then roll up the short way, as you would for a jelly roll. |
| 8 | Tie with string. |
| 9 | Place sage, rosemary and olive oil in a skillet. |
| 10 | Brown turkey roll on all sides. |
| 11 | Add the wine and raise the heat to let alcohol evaporate. |
| 12 | Add a half cup of broth and simmer, tightly covered, for about two hours, turning only once. |
| 13 | Add more broth if necessary. |
| 14 | Remove string before slicing. |
| 15 | Serve with grapan juices strained over the slices |
