Pesto Stuffed Turkey Roll with Potatoes and Salad

For the turkey, spread turkey on work surface and season with a little salt and a generous amount of pepper. Brush with basil pesto and top with prosciutto. Rinse basil, shake dry and pluck leaves from stems. Set aside some basil leaves for garnish. Arrange remaining basil leaves over prosciutto. Carefully roll turkey, so that filling is enclosed. Tie with kitchen twine.

Heat oil in a Dutch oven. Sear turkey roll on all sides. Deglaze pan with white wine, then add broth. Cover and cook for 1 hour.  Scrub potatoes, peel and rinse, then cut into smaller pieces, if desired. After 30 minutes cooking time, add potatoes to Dutch oven.

For the salad,  rinse tomatoes, pat dry and quarter. Remove seeds and cut into pieces. Rinse radicchio, cut into quarters and remove stem. Rinse leaves and spin dry. Peel onions and cut into rings. Season vinegar with salt and pepper, then gradually whisk in oil. Toss prepared salad ingredients with vinaigrette in a bowl.