Stuffing with Apricots and Dates
In a large skillet over medium heat, melt butter and cook onion 5 min. Roughly chop dates and apricots using processor or knife; add nuts and sage and pulse or chop until well combined. Remove onions from heat and add fruit, nuts and herbs then season with salt and pepper.
Bacon-Wrapped Turkey Breast
Preheat oven to 350 degrees. Lay turkey breast upside down on work surface. Butterfly breast by carefully slicing horizontally through the middle, almost all the way through, folding open like a book, creating one large piece of equal thickness. Season breast with salt and pepper and spoon Stuffing with Apricots and Dates down center. Roll breast over stuffing, shaping into a tight loaf, tucking ends under. Place strips of bacon over breast in single layer, securing ends under breast and covering any exposed stuffing. Rub with oil and salt and pepper. Place in roasting pan, covered tightly with parchment paper and foil. Roast for 1 hour. Uncover and finish cooking until internal temp reaches 165 degrees, basting with Marsala Glaze (approx. cooking time 1 1/2 to 2 hours total). Reserve some sauce for serving.
In saucepan over medium-high heat, carefully simmer and reduce Marsala wine and brown sugar by half, approx. 5-7 min. Wine may ignite! If so, simply allow flame to burn out. Taste and season with a pinch of salt and pepper. After basting turkey, drizzle any remaining sauce over turkey slices when serving.
Preheat oven to 375 degrees. Slice potatoes 3/4 way through, leaving bottom intact, cutting slices 1/8″ thick. Butter a small baking dish that will hold potatoes tightly. Combine garlic, butter, cream, salt and pepper and nutmeg, pour over potatoes. Cream may bubble over, so consider using a catch pan when placing in oven. Bake covered for 40 min, until potatoes are soft. Uncover and sprinkle with Parmesan. Bake 10-15 min more, until golden brown. Serve immediately.