Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy

Name: Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: German, European
Ingredients: 1 teaspoons freshly ground black pepper, divided; 118 milliliters coarsely chopped carrot; 118 milliliters coarsely chopped celery; 21 grams 3/4 cup dried porcini mushrooms (about; 118 milliliters dry white wine; 3 Tbsps all-purpose flour; 2 Tbsps chopped fresh rosemary, divided; 1 Tbsp extra-virgin olive oil, divided; 99 grams thinly sliced pancetta (about 9 slices), divided; 1 teaspoon salt, divided; 283 grams cups chopped shallots (about , divided; 1 kilograms skinless, boneless turkey breast halves; 59 milliliters water; 473 milliliters boiling water

The recipe Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy is ready in approximately 1 hour and 50 minutes and is definitely an awesome dairy free option for lovers of European food. This recipe serves 8. One portion of this dish contains approximately 34g of protein, 9g of fat, and a total of 272 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have porcini mushrooms, water, wine, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Combine 2 cups boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes or until the mushrooms are soft.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Drain through a sieve over a bowl, reserving soaking liquid. Chop the porcini mushrooms.

Ingredients you will need

Mushrooms

Equipment you will use

Sieve

Bowl

Heat a large nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Add 1 1/2 teaspoons olive oil to pan, and swirl to coat. Coarsely chop 1 pancetta slice.

Ingredients you will need

Olive Oil

Pancetta

Equipment you will use

Frying Pan

Add chopped pancetta to pan; cook for 3 minutes, stirring occasionally.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Rosemary

Shallot

Pepper

Salt

Slice 1 turkey breast half lengthwise, cutting to, but not through, other side. Open halves, laying turkey breast flat.

Ingredients you will need

Turkey Breast

Place plastic wrap over turkey breast; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Ingredients you will need

Turkey Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Spread half of shallot mixture over turkey breast; roll up jelly-roll fashion, starting with long sides.

Ingredients you will need

Turkey Breast

Shallot

Spread

Jelly

Roll

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.

Ingredients you will need

Turkey Breast

Pancetta

Shallot

Pepper

Whole Turkey

Roll

Salt

Equipment you will use

Kitchen Twine

Preheat oven to 32

Equipment you will use

Oven

Heat a large Dutch oven over medium-high heat.

Equipment you will use

Dutch Oven

Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add turkey rolls to pan; cook 6 minutes or until browned, turning after 3 minutes.

Ingredients you will need

Whole Turkey

Roll

Equipment you will use

Frying Pan

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 16

Ingredients you will need

Rosemary

Shallot

Carrot

Celery

Wine

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove turkey rolls from pan; let stand 15 minutes.

Ingredients you will need

Whole Turkey

Roll

Equipment you will use

Frying Pan

Cut each roll crosswise into 12 slices.

Ingredients you will need

Roll

Strain cooking liquid through a fine mesh sieve over a bowl; discard solids.

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

All Purpose Flour