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In small frying pan, heat 1 tablespoon oil over medium heat; add onion and cook, stirring for 5 minutes
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Add garlic and sage; cook 1 minute
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Remove from heat; cool
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In medium bowl, combine onion mixture, ground turkey, pancetta, breadcrumbs, and nutmeg; season lightly with salt and pepper; mix thoroughly
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Season boneless legs with salt and pepper; lay on working surface skin side down to form rectangles
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Working lengthwise, divide stuffing evenly down middles
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Roll to form two 3x10 inch roasts; tie with butcher twine (stuffing will be visible down centre of each)
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Preheat oven to 400; in large non-stick frying pan, heat remaining 2 tablespoons oil over medium high heat
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Brown roulades until golden on all sides (about 12 minutes; mine took 6 minutes)
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Transfer to roasting pan seam side down; add sage and halved onions decoratively
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Roast until instant read thermometer inserted in middle reads 165F (45 to 55 minutes)
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Rest 20 minutes; remove strings and slice thickly