Connie’s Turkey Breast Roulade - edible Southeastern Massachusetts

Ingredients

• 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