This was easier than I thought it would be. Ok, so I didn't read it carefully and chopped all the pancetta by mistake, but it still turned out great. I used the veggies that were strained out of the gravy to enhance some stovetop stuffing. I also served some provencale-style green beans that cut the richness a bit. A glass of chilean sauvignon blanc also helped. I would definitely make this for company.
Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy
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.
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1 Hour, 10 Minutes
Total: 1 Hour, 50 Minutes
- Calories: 277
- Fat: 6.8g
- Saturated fat: 2.3g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.6g
- Protein: 38.9g
- Carbohydrate: 11.6g
- Fiber: 0.9g
- Cholesterol: 97mg
- Iron: 2.9mg
- Sodium: 585mg
- Calcium: 38mg
- 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
- 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.
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