• 3 tablespoons butter, divided
  • 4 ounces pancetta, chopped, removing some of the fat if desired
  • 1 leek, cleaned and sliced
  • 1 rib celery, diced
  • 2 cups sliced mixed fresh mushrooms (button, porcini, chanterelles, etc.)
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon herbes de Provence
  • 2 chopped tablespoon shallots
  • 4 cups chicken or turkey broth (about), divided
  • salt and pepper, to taste
  • 1 1/2 cups dry bread crumbs
  • 1/2 boneless turkey breast (about 2. pounds)
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour

In a large saute pan over medium heat, melt 1 tablespoon butter, then add the pancetta, leeks, and celery. Saute for 3-5 minutes, then add mushrooms. Cook about 5 minutes or until veggies are tender, then add herbs and shallots. Cook 2 more minutes, then add 1 cup chicken broth and bring to a simmer for five minutes. Remove from heat, mix in crumbs, correct seasoning, and allow to cool.

Butterfly turkey breast open. Cover with plastic wrap and using a meat mallet or rolling pin, pound to expand and flatten it to an even thickness. Spoon stuffing lengthwise along one end of the breast, and roll up. Tie with cotton twine to make a compact, secure package. Season with salt and pepper.

Preheat oven to 375 degrees.

Heat olive oil in a roasting pan over medium-high heat, and brown the turkey roulade on all sides, about 10 minutes. Add 1 cup of broth to the pan, cover with the lid or with foil, and roast for 30-45 minutes, basting every 15 minutes or so with extra chicken broth, until meat reaches 160 degrees in the center. Remove from oven, transfer to heated platter, and let rest for 10 minutes, lightly tented in foil.

Meanwhile, make the gravy. Strain pan juices into a 2-cup measuring cup. Add more broth to make 1 1/4 cups liquid total.

Melt 2 tablespoons butter in a small saucepan over medium heat. Add flour all at once and stir well over the heat for a minute. Whisk in pan juices and wine, and cook, whisking all the time, until simmering and thickened. Correct seasoning, and keep warm.

Cut twine from roulade, slice, and serve topped with gravy.

Serves 6.

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Jason Silverman’s considerable technical proficiency with brilliant glazes on inspired forms comes from his training at the Rhode Island School of Design. Lucky us.