One standout recipe for me from the year long, Cook the Issue at Fine Cooking was the turkey porchetta with pancetta, I know, what happened to the pork? I was skeptical at first and found one of those small rolled turkey breast roasts to work with instead for just two of us and some leftovers I don't care for turkey breast meat, but this version was fantastic and tonight I am making porchetta paninis with wilted sweet escarole. I think that the porchetta offers enough flavor and seasoning so don't go crazy reseasoning things with salt and pepper.

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