Turkey Breast Roulade with Crimini, Porcini, and Pancetta

Ingredients

• 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
• 2 cups low-salt chicken broth
• 2 cups fresh breadcrumbs made from crustless French bread
• + 8 more ingredients
• • ½ teaspoon fennel seeds
  • 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
  • 1 cup water
  • 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