Turkey Breast Roulade with Crimini, Porcini, and Pancetta

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


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

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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