准备

做馅料：

• Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Set aside to cool. Put the dates and apricots in the bowl of a food processor and pulse until finely chopped. Add the hazelnuts, parsley, sage, and reserved onions and pulse a few more times until everything is minced and well combined. Transfer to a small bowl and season to taste with salt and pepper.

准备火鸡乳房：

• Heat the oven to 350ºF. Put the turkey breast on a cutting board and, holding your knife parallel to the work surface, slice open the turkey breast horizontally, working from the thicker side of the lobe to the thinner side and not cutting all the way through.
• 像一本书一样打开火鸡乳房，并用盐和胡椒粉慷慨地调味。将填充物均匀地铺开一半以上的火鸡乳房，在外边缘周围留下了一个小边框。将火鸡乳房的另一半折叠在馅料上，尽可能封闭馅料。
  
• Lay the bacon lengthwise on top of the turkey breast and tie the breast crosswise with kitchen string in four or five places to hold it all together.
• 用盐和胡椒粉调味两面火鸡。用中火加热12英寸防烤箱煎锅中的油。从培根一侧开始，将火鸡胸部涂在两侧，直到变成褐色，每侧3至4分钟。将煎锅转移到烤箱中（火鸡应该是培根一面）并烤20分钟。从烤箱中取出锅，将火鸡乳房翻转，返回烤箱，然后烘烤直到插入乳房中心的即时阅读温度计，读取165ºF，多20至30分钟。
• Remove the pan from the oven, transfer the turkey to a large plate and let it rest, loosely covered with foil, for about 10 minutes.

做马萨拉釉

• Pour off the fat from the skillet and discard any lumps of stuffing that may have fallen out of the turkey and burned. Put the skillet over medium-high heat, pour the Marsala in the skillet, and bring it to a boil, stirring with a wooden spatula to scrape up any browned bits on the bottom of the pan. Add to the pan any juices that have collected around the turkey while resting on the plate. Continue boiling until the Marsala is reduced to 1/4 cup, 5 to 7 minutes. Season with salt and pepper to taste.
• Remove the strings from the turkey. Slice the turkey crosswise into 1/2-inch slices and arrange the slices on a serving platter. Pour the Marsala glaze into a small bowl and pass with the turkey.