Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy

Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy Recipe
Photo: Charles Masters
This pretty entrée is a perfect dish for an elegant holiday dinner and certainly simpler to carve than a whole turkey. The combination of shallots and porcini soaking liquid creates a savory, earthy gravy.

Yield:

Serves 8 (serving size: 3 turkey slices and 1/4 cup gravy)

Recipe from

Recipe Time

Hands-on: 1 Hour, 10 Minutes
Total: 1 Hour, 50 Minutes

Nutritional Information

Calories 277
Fat 6.8 g
Satfat 2.3 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 38.9 g
Carbohydrate 11.6 g
Fiber 0.9 g
Cholesterol 97 mg
Iron 2.9 mg
Sodium 585 mg
Calcium 38 mg

Ingredients

2 cups boiling water
3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 tablespoon extra-virgin olive oil, divided
3 1/2 ounces thinly sliced pancetta (about 9 slices), divided
2 cups chopped shallots (about 10 ounces), divided
1 1/2 tablespoons chopped fresh rosemary, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 (1 1/4-pound) skinless, boneless turkey breast halves
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup dry white wine
1/4 cup water
3 tablespoons all-purpose flour

Preparation

1. Combine 2 cups boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes or until the mushrooms are soft. Drain through a sieve over a bowl, reserving soaking liquid. Chop the porcini mushrooms.

2. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons olive oil to pan, and swirl to coat. Coarsely chop 1 pancetta slice. Add chopped pancetta to pan; cook for 3 minutes, stirring occasionally. Add 1 3/4 cups shallots, 2 teaspoons rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 7 minutes or until shallots are tender, stirring occasionally. Stir in reserved mushrooms. Cool slightly.

3. Slice 1 turkey breast half lengthwise, cutting to, but not through, other side. Open halves, laying turkey breast flat. Place plastic wrap over turkey breast; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Spread half of shallot mixture over turkey breast; roll up jelly-roll fashion, starting with long sides. Sprinkle with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange 4 pancetta slices evenly on top of turkey roll. Secure at 2-inch intervals with twine. Repeat procedure with remaining turkey breast half, shallot mixture, 3/8 teaspoon salt, 1/4 teaspoon pepper, and 4 pancetta slices.

4. Preheat oven to 325°.

5. Heat a large Dutch oven over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add turkey rolls to pan; cook 6 minutes or until browned, turning after 3 minutes. Add remaining 1/4 cup shallots, carrot, celery, and wine to pan. Bring to a boil; cook until liquid is reduced by half (about 2 minutes). Stir in reserved porcini liquid and remaining 2 1/2 teaspoons rosemary. Cover and bake at 325° for 40 minutes or until a thermometer inserted in thickest portion registers 160°. Remove turkey rolls from pan; let stand 15 minutes. Cut each roll crosswise into 12 slices.

6. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine 1/4 cup water and flour, stirring with a whisk until smooth. Return remaining cooking liquid to pan; add flour mixture, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Serve gravy with turkey.

Note:

Ruth Cousineau,

November 2011
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