Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy Recipe

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Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy
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Ingredients
14
Count
Nutrition
2317
Calories
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Ingredients:

Directions:

  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 325°.
  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 325° for 40 minutes or until a thermometer inserted in thickest portion registers 160°. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2317.23 Kcal (9702 kJ)
Calories from fat 772.64 Kcal
% Daily Value*
Total Fat 85.85g 132%
Cholesterol 554.3mg 185%
Sodium 13021.33mg 543%
Potassium 6317.89mg 134%
Total Carbs 159.21g 53%
Sugars 37.15g 149%
Dietary Fiber 19g 76%
Protein 201.31g 403%
Vitamin C 28.6mg 48%
Vitamin A 0.6mg 21%
Iron 3.4mg 19%
Calcium 438.4mg 44%
Amount Per 100 g
Calories 107.7 Kcal (451 kJ)
Calories from fat 35.91 Kcal
% Daily Value*
Total Fat 3.99g 132%
Cholesterol 25.76mg 185%
Sodium 605.21mg 543%
Potassium 293.64mg 134%
Total Carbs 7.4g 53%
Sugars 1.73g 149%
Dietary Fiber 0.88g 76%
Protein 9.36g 403%
Vitamin C 1.3mg 48%
Iron 0.2mg 19%
Calcium 20.4mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.7
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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