Braised Turkey Roulade With Pancetta, Shallots, And Porcini Gravy

• 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 325u0b0.
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 325u0b0 for 40 minutes or until a thermometer inserted in thickest portion registers 160u0b0. 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.

boiling water, porcini mushrooms, extravirgin olive oil, pancetta, shallots, fresh rosemary, salt, freshly ground black pepper, skinless, carrot, celery, white wine, water, allpurpose

Taken from www.myrecipes.com/recipe/braised-turkey-roulade (may not work)