Prosciutto Wrapped Turkey Roulade with Pomegranate-Port Reduction - Prosciutto Di Parma

Ingredients

• 1/4 loaf crusty bread, crust removed, cut into 1/2-inch cubes
• 4 ounces pancetta
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon rosemary, chopped
• 1 tablespoon thyme, chopped
• 1 tablespoon sage, chopped
• 2 tablespoons unsalted butter
• 1/3 cup pistachios, chopped
• 1/2 cup chicken or turkey broth
• Salt and freshly ground pepper, to taste
• 1 boneless, skinless turkey breast half (about 3 pounds)
• 10-12 slices of Prosciutto di Parma
• 3 tablespoons butter
• 1 large onion
• 2 cloves garlic
• 1 tablespoon white peppercorns
• 1 cup port wine
• 5 cups chicken broth
• 2 cups pomegranate juice
• 2 tablespoons pomegranate molasses
• 1 tablespoon brown sugar
• 1/2 cup pomegranate seeds