With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Stuffed Turkey Roast
In a bowl, combine 250 ml (1 cup) of cooked pork pieces of the meatball stew, the bread and 60 ml (1/4 cup) of the stew sauce. Season with salt and pepper. Set aside.
Open the turkey roast flat, skin side down. Place lengths of string under the breast so that the ends extend out from each side. Season with salt and pepper. Spread the meat mixture in the middle of the breasts. Spread about eight stew meatballs on the stuffing. Close and tie the roast.
In a large skillet or large saucepan, brown the turkey roast on all sides in the oil. Season with salt and pepper. Add the wine. Bake for about 2 hours or until a meat thermometer inserted in centre of the stuffing reads 70 °C (158 °F). While cooking, cover the roast with aluminum foil, if necessary (to prevent overbrowning).
Remove from the oven and place the turkey roast on a plate, cover with foil and let stand for 10 minutes.
Slice the roast, removing the string as you go. Serve the roast with meatball stew as the sauce. For a smoother sauce, do not use pork in the stew. Serve with mashed potatoes and Roasted Beets with Cranberries.