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 C boiling water & porcini mushrooms in bowl; cover and let stand for 15 min or until the mushrooms are soft. Drain through a sieve over a bowl, reserving soaking liquid. Chop porcini mushrooms.
  2. Heat a large nonstick skillet over medium heat. Add 1 1/2 tsp olive oil to pan, swirl to coat. Coarsely chop 1 pancetta slice. Add chopped pancetta to pan; cook for 3 min, stirring occasionally. Add 1 3/4 C shallots, 2 tsp rosemary, 1/4 tsp salt, and 1/4 tsp pepper; cook for 7 min 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" 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 tsp salt and 1/4 tsp pepper. Arrange 4 pancetta slices evenly on top of turkey roll. Secure at 2" intervals with twine. Repeat procedure with remaining turkey breast half, shallot mixture, 3/8 tsp salt, 1/4 tsp pepper, and 4 pancetta slices.
  4. Preheat oven to 325°.
  5. Heat a large Dutch oven over med-high heat. Add remaining 1 1/2 tsp oil to pan; swirl to coat. Add turkey rolls to pan; cook 6 min or until browned, turning after 3 min. Add remaining 1/4 C shallots, carrot, celery, and wine to pan. Bring to a boil; cook until liquid is reduced by half (about 2 min). Stir in reserved porcini liquid and remaining 2 1/2 tsp rosemary. Cover and bake at 325° for 40 min 160°. Remove turkey rolls from pan; let stand 15 min. Cut each roll crosswise into 12 slices.