Turkey Breast Roulade with Crimini, Porcini, and Pancetta

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


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

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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