Turkey Breast Roulade with Crimini, Porcini, and Pancetta

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


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