I made this for my my Red Hat Thanksgiving gathering and for New Year's Eve for my Supper Club. Both groups of friends loved the dish. I had the meat department butterfly the turkey breasts for me. Both times I doubled the recipe because I had large groups but I followed the recipe exactly. I have rosemary growing in my garden. The gravy is superb-really rich, dark and smooth. Be sure to have a very thin blade sharp knife to cut the rolls into slices before serving or they can come apart which ruins the perfect look of the dish. The turkey is succulently tender-pounding it is very therapeutic especially around the holidays! Definitely will make again.
Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy
Comments and Reviews 1-3 of 3
brendaprowse Posted: 01/02/12
jen253 Posted: 01/29/12
This was both beautiful and delicious! Used dried mixed mushrooms from Trader Joe's. Will make it again and again!
1hungeryferret Posted: 11/14/12Wheeling, IL
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.