Preheat your Forno Venetzia oven for about an hour until it starts cooling down to about 450F (220C). I used dry apple wood for this recipe.
Meanwhile, in a frying pan, heat the butter overmedium heat. Add the shallots and cook, 2 to 3 minutes then add your dicedapple, pear and squash, 3-4 sage leaves, nutmeg, salt and pepper and your apple cider. Vinegar.Let is cook slowly for about 30 minutes. Adjust seasoning as needed
Place the bread cubes in a bowl (*We used walnut bread but if you use regular sourdough bread, you can add a handful of chopped walnuts and get the equivalent taste and texture). Pour ¼ cup of apple cider over the bread. Let stand for 10 minutes. Add the egg, then add the rest of your stuffing. Combine well
If your turkey breast has skin on: Using your fingers, remove the skin from the turkey breast, making sure not to tear or puncture the skin. Put aside.
Place the breast on a cutting board. Using a knife, make a butterfly cut, slicing through the breast without going all the way (watch the video to help you along!). Place the turkey breast between two sheets of plastic wrap or parchment paper. Pound with a meat mallet until the turkey is a uniform thickness (about 1/2 inch). Season the inside with salt and pepper and spread the stuffing on the inside of the breast, leaving an inch where the roll will end. While keeping the stuffing inside, gently roll the breast up.
Season with salt and pepper Cover the turkey with the skin reserved earlier if you had skin on your turkey breast. Otherwise, you could leave as is or cover in bacon slices or pancetta slices. Secure everything with a string
Place the leftover bread slices in a baking dish along with the diced pancetta or bacon. Place the turkey on the bread slices. Add any leftover stuffing then pour 2 cups of apple cider and 1 cup of water in the bottom of the dish. Cook in the Forno Venetzia oven until the turkey reaches an internal temperature of 145F (63C), making sure to baste the turkey with the cooking liquid every 20 minutes and turning the roasting pan for even cooking.If your Forno Venetzia gets to 350F before the turkey breast is done cooking, you can now put the door on for the balance of the cook.
When the turkey is ready, remove it from the oven and cover it with foil. Let stand for at least 15 minutes before slicing.In the meantime, chop up the bread from the bottom of the roasting pan and add It to your leftover stuffing, if any, along with juices from the pan.
Serve the turkey with the stuffing, cranberry sauce,delicious, mashed potatoes and gravy, if you like.