Instructions: Preheat the oven to 350. Lay out the turkey slices on a large sheet of waxed paper or plastic wrap, overlapping them to form a large rectangle.

Cover the turkey with overlapping ham slices. Place the cheese over the ham. Be sure to leave a 1/4 inch border all the way around. Sprinkle with pepper.

Roll to turkey tightly, starting at one of the long sides, using the wrap to help nudge the meat. Tuck in the ends of the roll to keep the cheese from leaking out. Discard the paper.

Coat the turkey with the yogurt, then the bread crumbs (note: I chop up a tiny amount of sage and mix it in with the breadcrumbs). Place the turkey roll in a large, shallow baking dish and dribble the olive oil over it.

Bake the roll until firm and springy to the touch - about 20 minutes.

Remove the roll from the oven and let it rest for five to seven minutes to allow the melted cheese to firm up.

While the turkey roll is baking, prepare the sauce: combine the scallions and wine in a small saucepan and reduce the liquid to half. Add the remaining ingredients and simmer for 10 minutes, stirring occasionally.

Cut the turkey in 1/3" slices. Arrange the slices on a heated serving dish, ladle on the hot sauce and garnish with fresh sage.

Serving Ideas : Serve with Pasta and Broccoli, Squash Puree

NOTES : This is nice for just about any holiday. It works equally well at dinner or a brunch.

Ive had the turkey roll recipe for years. In fact I made it last

Thanksgiving and served it with the Pasta and Broccoli and Pine Nuts recipe (my own). Served it with sweet potato squash and whole wheat rolls. Ive also
used it at Easter, my Dads birthday brunch, showers.... Its a stand by and solves the turkey or ham dilemma.

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