Suzanne Somers elevates the humble turkey breast in this hearty recipe that makes the most of a short list of organic ingredients. The flavors of a classic Italian saltimbocca, salty prosciutto, and fresh sage are paired with lean turkey breast to create this rich dish. Sweet port wine and organic butter come together to create a luscious glaze in the same pan used to cook the turkey. Bright orange mashed butternut squash and verdant asparagus side dishes make for a colorful and nutri- tious dinner.