For the stuffing:
16 oil-packed sun-dried tomato halves, drained and minced
3 cloves garlic, minced
10 basil leaves, minced
15 oz part-skim ricotta cheese
1/4 cup golden raisins
Fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese
For cooking the turkey:
4-5 lb boneless turkey breast, skin on, butterflied
2 Tbsp extra virgin olive oil
1 medium onion, peeled and quartered
1 cup dry white wine
In a large mixing bowl, combine all of the stuffing ingredients, and mix well.
Unfold the turkey breast on a board, with the inside facing up, being sure to open all of the flaps. Pull the skin away from one end, so it doesn't get rolled up inside the turkey. You can also remove all of the skin, if you prefer, and cook it without the skin.
Spread the stuffing evenly over the inside of turkey.
Starting at one end, roll the turkey as best you can (it won't be perfect, but that's okay; the goal is to keep the skin on the outside as you roll), and tie with kitchen twine to hold the meat together. Season lightly with salt and pepper.
Add the oil to the frying pan, and brown the turkey on all sides. Transfer to a 5- or 6-quart slow cooker, along with the onion and wine.
Cover and cook on HIGH for 1-3/4 to 2 hours, or until a thermometer reads 165°F when inserted into the center of the turkey.
Remove the turkey from the slow cooker, and cover with foil. You can strain the liquid and boil it down in a small pan, to make a light sauce .
Serve warm or at room temperature. Can be made ahead; let cool, and refrigerate.