Turkey Breast Roulade with Crimini, Porcini, and Pancetta

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

Ingredients

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

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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