Turkey Breast Roulade with Crimini, Porcini, and Pancetta

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


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