Great BonRoll with Plums, Sultana Grapes and Pine Nuts

Lean turkey meat and elegant to the palate and then plums, sultana grapes and pine nuts, with the aromatic contribution of spices and herbs, and the touch of measured saltiness of the cooked ham.
A great second course, to be garnished at will with vegetables or legumes. But also a fantastic single dish, of absolute completeness.

Cook Great BonRoll for the holidays:

IN THE OVEN: 70 minutes
Pour a little oil and ½ glass of water or white wine into a baking dish; place the BonRoll in it and cook it in the already hot oven at 180°C for 70 minutes, covering it for the first 50 minutes.

IN THE POT: 90 minutes
Heat a little oil or butter and a glass of water or white wine in a pot; place the BonRoll in it and cook it over low heat for 90 minutes.

For a faster cooking IN THE PAN IN SLICES
Cut the BonRoll into slices about 2 cm thick. Brown for 1 minute in a non-stick pan with a little butter. Add ½ glass of white wine and cook for 15 minutes over low heat, covering and turning them often.