1	4 1/4 pound (2.1 kg) fresh turkey breast

1	pound (480 g) ground lean veal

1/4	cup (60 ml) liquid egg substitute

1/2	teaspoon (2.5 ml) ground nutmeg

freshly ground pepper

1/4	teaspoon (1.25 ml) kosher salt

1	2-ounce (60 g) piece lean smoked ham cut into 1/2 inch slices

bouquet garni (parsley, fresh thyme, and bay leaf tied together)

2

onions

2	whole cloves

2

carrots

1	clove garlic

4	whole peppercorns

1. Bone the turkey breast, scraping the meat away from the bone without breaking the skin. Place on a piece of double cheese cloth, skin side down. Place the bones in a large kettle.
2. Put the veal in a food processor fitted with the metal blade. Add the egg substitute, nutmeg, pepper, and salt. Process until the stuffing is smooth.
3. Cover the turkey breast with the veal stuffing leaving 1 inch (2.5 cm) around the edges. Place the ham slices down the middle and roll up the ballottine into a tight roll length-wise in the cheese cloth. Tie the ends tightly with kitchen string, and tie the breast every 2 inches to maintain the form during cooking.
4. Place the ballotine in the kettle along with the bouquet garni, onions which have been stuck with the cloves, carrots, garlic, and peppercorns. Cover with 2 1/2 quarts (2 1/2 l) of water and bring to a simmer. Cover and simmer for 1 hour. When cooked through, remove from the cooking liquid and allow to cool for 10 minutes. Remove the string and cheese cloth. Slice, removing the skin as you do so and place on a heated platter. Serve immediately.