Holiday recipes you’ll love: Turkey breast stuffed with mushrooms and pancetta

Easier than roasting a whole turkey but just as delicious, this recipe makes a perfect .

Start to finish: 1 hour (30 minutes active)
Servings: 4

Ingredients
• 2 ounces dried wild mushrooms
• 1 tablespoon butter
• 1 French shallot, finely chopped
• 2 ounces pancetta, cubed
• 5 ounces button mushrooms, minced
• 2 sprigs fresh rosemary, one finely chopped
• 2 turkey breasts
• 4 large slices Swiss cheese

Directions
1. Preheat oven to 375 °F.
2. Following the package instructions, rehydrate the wild mushrooms. Lightly dry them with a paper towel and then chop. Set aside.
3. In a pan, melt the butter over medium heat and sauté the French shallots and pancetta for about 3 minutes.
4. Add the button mushrooms, wild mushrooms and chopped rosemary. Continue to cook for 2 more minutes. Remove from heat and set aside.
5. Butterfly both turkey breasts (cut lengthwise, but not all the way through, so they open like a book). Cover each breast with plastic wrap, and pound with a meat tenderizer until uniformly flat.
6. Remove the plastic wrap, and cover the surface of each breast with slices of Swiss cheese.
7. Spread the pancetta and mushroom mixture evenly over the cheese.
8. Carefully roll each breast, making sure to keep the stuffing in. Wrap with kitchen twine to keep closed.
9. In an oven-safe pan, sear the rolls so all sides are browned. Cover and finish cooking in the oven for about 30 minutes, or until a meat thermometer shows an internal temperature of 160 °F (72 °C).
10. Remove from the oven and let cool for 5 minutes. Serve on a bed of roasted potatoes and garnish with the remaining sprig of rosemary.