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["1. Combine 2 C boiling water & porcini mushrooms in bowl; cover and let stand for 15 min or until the mushrooms are soft. Drain through a sieve over a bowl, reserving soaking liquid. Chop porcini mushrooms.", "2. Heat a large nonstick skillet over medium heat. Add 1 1/2 tsp olive oil to pan, swirl to coat. Coarsely chop 1 pancetta slice. Add chopped pancetta to pan; cook for 3 min, stirring occasionally. Add 1 3/4 C shallots, 2 tsp rosemary, 1/4 tsp salt, and 1/4 tsp pepper; cook for 7 min 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"" 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 tsp salt and 1/4 tsp pepper. Arrange 4 pancetta slices evenly on top of turkey roll. Secure at 2"" intervals with twine. Repeat procedure with remaining turkey breast half, shallot mixture, 3/8 tsp salt, 1/4 tsp pepper, and 4 pancetta slices.", "4. Preheat oven to 325u00b0.", "5. Heat a large Dutch oven over med-high heat. Add remaining 1 1/2 tsp oil to pan; swirl to coat. Add turkey rolls to pan; cook 6 min or until browned, turning after 3 min. Add remaining 1/4 C shallots, carrot, celery, and wine to pan. Bring to a boil; cook until liquid is reduced by half (about 2 min). Stir in reserved porcini liquid and remaining 2 1/2 tsp rosemary. Cover and bake at 325u00b0 for 40 min 160u00b0. Remove turkey rolls from pan; let stand 15 min. Cut each roll crosswise into 12 slices."]
