Truffle-Stuffed Turkey Galantine

Carefully trim the turkey breast, removing the tip, sinews, etc., so it is uniform in shape. Set aside the trimmings for the stuffing, leaving the skin attached.

Cut breast lengthwise to form a large pocket (like pita bread). Place between 2 wax paper sheets and lightly pound until entire breast is the same thickness. Season with salt and pepper; wrap and refrigerate.

Mix turkey trimmings, pork, fatback and herbs in a large bowl. Grind the mixture twice, using the small blade of a grinder, and chill for 30 minutes.

In the meantime, lightly beat eggs; fold in ham, pistachios and truffles. Add brandy. Mix and season with salt and pepper. Add ground meat mixture and mix well. (If you want to test for seasoning, fry a small patty of this mixture and taste; adjust seasoning.)

Heat turkey stock in large pot and bring to slow simmer.

Fill the pocket of the turkey breast with the stuffing and seal meat with your fingers. Place butcher's twine under the breast and tie, forming a log.

In a separate heavy pan, heat canola oil and brown tied turkey breast on all sides over medium heat. Place browned breast in stock and cook over low heat, barely simmering, until temperature reaches 145 degrees F (insert meat thermometer in thickest part of breast to check).

Remove breast from the stock and let it rest, keeping it warm, for 30 minutes. Slice thickly.