Turkey Breast Roulade with Crimini, Porcini, and Pancetta

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


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

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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