Turkey Breast Stuffed with Sage and Pancetta | Williams Sonoma

Ingredients

• 1 Tbs. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 small garlic clove, minced
• 3 or 4 pancetta slices, about 2 oz. (60 g) total, coarsely<br>   chopped
• 1/2 cup (4 oz./125 g) ricotta cheese
• 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese
• 5 Tbs. (1/2 oz./15 g) chopped fresh flat-leaf parsley
• 1 Tbs. cider vinegar
• 1 tsp. chopped fresh sage, plus 4 or 5 small leaves
• Kosher salt and freshly ground pepper, to taste
• <br> 1 skin-on, bone-in turkey breast, 3 1/2 to 4 lb. (1.75 to 2 kg)
• 1 cup (8 fl. oz./250 ml) reduced-sodium chicken broth
• 2/3 cup (5 fl. oz./150 ml) heavy cream
• 1 Tbs. cornstarch
• 2 Tbs. water