Turkey Breast Roulade with Crimini, Porcini, and Pancetta

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

Ingredients

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

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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