Turkey Breast Roulade with Crimini, Porcini, and Pancetta

Turkey Breast Roulade with Crimini, Porcini, and Pancetta
Photo by Pornchai Mittongtare


  • 2 cups fresh breadcrumbs made from crustless French bread
  • ½ teaspoon fennel seeds
  • ¼ cup dry white wine
  • 1 cup water
  • 1 tablespoon fresh rosemary
  • 4 tablespoons unsalted butter
  • ¼ cup Italian parsley
  • + 8 more ingredients
    • ½ cup onion
    • 4 tablespoons vegetable oil
    • 2 cups low-salt chicken broth
    • 6 ounces fresh crimini mushrooms
    • 4 ounces thinly sliced pancetta (Italian bacon)
    • 1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
    • ¾ ounce dried porcini mushrooms
    • 2 tablespoons all purpose flour

Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms. Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pan...

View full recipe at Epicurious


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