Recipe information
Yield
Servings
Ingredients
1
3
4
4
6
1
1
1
1
2
1
2
4
2
1
Need to make a substitution?
Preparation
Step 1
Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms.
Step 2
Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tsp oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely.
Step 3
Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 4
Preheat oven to 375°. Heat remaining 2 tsp oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 tsp butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 tsp butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan.
Step 5
Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 Tbsp butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 1 1/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
Step 6
Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.