In Italy,this recipe is made with veal scaloppine and called "Saltimbocca"(jump in the mouth).This variation uses turkey,but chicken can be used as well.To make classic roast turkey with ham for two,halve all ingredients except the olive oil.Ingredients:

4 turkey breast cutlets( about 1 pound),each 1/4 inch thick

¼ tablespoon black pepper

1 teaspoon dried sage,crumbled

4 thin slices reduced-sodium ham(about ¼ pound)

1 tablespoon unsalted margarine

1 tablespoon olive oil

¹⁄³ cup dry white wine or low-sodium chicken broth

Sprinkle the turkey cutlets with the pepper and sage.Cut the ham to fit the turkey slices,place on top,and secure with 2 toothpicks laid flat against the ham and threaded through.Melt the margarine with the olive oil in a heavy 10-inch skillet over moderate heat.Brown the turkey-ham slices in 2 batches,about 3 min. on each side;transfer to a heated platter and keep warm.

Add the wine to the skillet,raise the heat to the high,and boil down slightly for 1-2 min,stirring constantly.Spoon the sauce over turkey-ham slices and serve with rice and green peas.

Cooking classic roast turkey sandwich for 1 serving.Ingredients:

2 tablespoons reduced-calorie mayonnaise

1 ½ teaspoons rinsed drained capers

1 teaspoon Dijon style mustard

¼ teaspoon honey

1 kaiser roll(1½ ounces),cut in half horizontally

2 ounces sliced roast turkey

2 lettuce leaves

1 large red onion slice

In small bowl combine first 4 ingredients;spread evenly on cut side of each roll half.Arrange remaining ingredients on bottom half to roll;top with remaining half to roll.Serve with red bell pepper,cucumber slices ,cherries,coffee or tea.

Ingredients:

1 fresh turkey breast,with ribs(4 pounds)

2 tablespoons peanut,corn,or vegetable oil

salt to taste

freshly ground black pepper to taste

½ teaspoon dry thyme

1 onion(about ½ pound),peeled and halved

1 clove garlic,peeled

1 bay leaf

½ cup dry white vine

1 cup fresh or canned chicken broth

Apple-Sausage stuffing(recipe follow)

Preheat the oven to 450 degrees.Rub the turkey breast with the oil.Sprinkle with salt and pepper.Rub with the thyme inside and outside.Place the turkey breast,skin side up,in a roasting pan and place the onion,cut side down,around it.Place the garlic and bay leaf inside the breast and put breast in the oven.roast 30 min.,then cover with foil.

Continue baking 15 min.,basting.Remove the turkey from the roasting pan and pour off most of the fat.Return the turkey breast to the pan,skin side up,and pour the wine and broth around it.Return to the oven and continue roasting 10 min.,basting often.Remove from the oven and cover with foil.Let stand 10-15 min before carving.Carve and serve with pan gravy and stuffing.
Classic Roast Turkey-Apple-Sausage Stuffing
To cook apple-sausage stuffing for classic roast turkey you'll need the following ingredients:

2 apples,about 1 pound

½ pound ground sausage meat

2 cups freshly chopped onion

1 teaspoon finely minced garlic

2 cups cubed bread,toasted

salt and freshly ground black pepper to taste

2 teaspoons finely chopped fresh sage

1 cup finely chopped parsley

2 tablespoons butter

1 egg,well beaten

Peel the apples and remove and discard the stems and cores.Cut the apples into quarters.Cut the apple quarters crosswise into very thin slices.There should be about 3 cups.Place the sausage in a skillet over medium heat and cook,breaking up any lumps,until the meat has lost its raw look,about 5