Turkey Saltimbocca Roll-Ups, Mushroom and White Bean Ragout, and Spinach with Pancetta and Onions

• 12 turkey cutlets, 1 to 1 1/2 pounds in all
• 6 slices prosciutto di Parma, cut in half
• 12 whole fresh sage leaves plus 2 tablespoons finely chopped sage
• 4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
• Salt and freshly ground black pepper
• 2 teaspoons poultry seasoning (2/3 palmful)
• 4 garlic cloves, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 pound cremini (baby portobello) mushrooms, wiped clean and sliced
• 1 15-ounce can cannellini beans, drained
• 2 tablespoons wine vinegar, white or red
• 2 cups chicken stock or broth
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine (eyeball it)
• 1/8 pound (3 slices) pancetta, chopped
• 1 medium onion, thinly sliced
• 1 pound triple-washed spinach, stemmed and coarsely chopped
• 1/4 teaspoon freshly grated or ground nutmeg (eyeball it)

1. Using a meat mallet or a heavy, small skillet, pound the turkey between sheets of wax paper or plastic wrap to 1/8-inch thickness.
2. Top each turkey cutlet with a half slice of prosciutto and a whole sage leaf.
3. Roll up the cutlets and drizzle them with EVOO, then season with salt, pepper, and poultry seasoning.
4. Heat a large nonstick skillet over medium-high heat.
5. Add 1 tablespoon of the EVOO, once around the pan.
6. Arrange the roll-ups seam side down and cook for 6 minutes, then turn and cook for 6 minutes more.
7. While the turkey cooks, make the mushroom and white bean ragout.
8. Heat a medium skillet over medium heat.
9. Add 2 tablespoons of the EVOO, twice around the pan, then add the garlic, red pepper flakes, and mushrooms and cook for 5 minutes to deepen the color.
10. Stir in the beans and season up the mixture with salt and pepper.
11. When the beans heat through, in a minute or two, add the vinegar and stir, then add 1/2 cup of the chicken stock to deglaze the pan.
12. Turn off the heat.
13. After the turkey roll-ups have cooked on both sides, transfer to a platter and reserve.
14. Add the butter to the skillet and reduce the heat to medium low.
15. Add the flour to the melted butter and combine with a whisk.
16. Whisk in the wine and cook it for about 30 seconds.
17. Whisk in the remaining 1 1/2 cups of chicken stock to make a gravy.
18. Add the remaining chopped sage, then season with salt and pepper.
19. Slide the roll-ups back into the gravy and simmer over low heat until ready to serve.
20. For the spinach, heat a medium skillet over medium-high heat.
21. Add the remaining tablespoon of EVOO, once around the pan, then the chopped pancetta.
22. Brown the pancetta for 1 minute, then add the onions and cook together for 5 minutes, or until they are just tender and the pancetta bits are crisp.
23. Add the spinach to the pan and turn to wilt it while combining with the onions.
24. Season the spinach with nutmeg, salt, and pepper.
25. Serve 3 roll-ups in gravy with a portion of the ragout and the spinach alongside.

turkey cutlets, parma, sage, extravirgin olive oil, salt, poultry seasoning, garlic, red pepper, cremini, cannellini beans, wine vinegar, chicken, unsalted butter, flour, white wine, pancetta, onion, freshly grated or ground nutmeg

Taken from www.epicurious.com/recipes/food/views/turkey-saltimbocca-roll-ups-mushroom-and-white-bean-ragout-and-spinach-with-pancetta-and-onions-374230 (may not work)