Turkey Breast Roulade with Crimini, Porcini, and Pancetta

Name: Turkey Breast Roulade with Crimini, Porcini, and Pancetta
Ingredients: 1 cup water; 3/4 ounce (about 3/4 cup) dried porcini mushrooms; 4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped; 4 tablespoons vegetable oil, divided; 6 ounces fresh crimini mushrooms, coarsely chopped; 1/2 cup finely chopped onion; 1/4 cup chopped fresh Italian parsley; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon fennel seeds, crushed; 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; 2 cups (about) low-salt chicken broth; 4 tablespoons (about) unsalted butter, room temperature, divided; 2 tablespoons all purpose flour; 1/4 cup dry white wine

You'll need metal turkey-lacing pins (sold at supermarkets) to secure the roulade. Because they grow up to be portobellos, crimini are sometimes labled baby bellas. They are often sold in 6-to 8-ounce containers.

November 4, 2004

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Turkey Breast Roulade with Crimini, Porcini, and PancettaPornchai Mittongtare

Recipe notes

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Recipe notes

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