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1
Soak the porcini mushrooms in the boiling water. Set aside.
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2
Using 2 T extra virgin olive oil, saute pastrami, garlic, and onion until the onions are translucent.
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3
Add baby bella mushrooms. Saute until mushrooms begin to brown and no liquid remains.
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4
Stir in the parsley and rosemary.
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5
Drain and squeeze the porcini mushroom, reserving the soaking water. Chop the mushrooms and add add them into the saute.
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6
Mix in breadcrumbs; season stuffing to taste with pepper. Mix in enough reserved mushroom soaking liquid by tablespoonfuls to moisten (about 1/4 c). (Continue to save the rest of the mushroom water).
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7
Let stuffing cool.
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8
Preheat oven to 375u00b0F.
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9
Lay out turkey.
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10
Spread stuffing over the turkey breast, leaving 1-inch border. Sprinkle with additional mushroom-soaking liquid if dry. Roll the turkey jelly-roll style.
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11
Secure with silicone cooking bands every 1 1/2 to 2 inches to hold shape and move to roasting pan.
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12
Drizzle 3 T EVOO and 1/3 c chicken broth over the turkey roll.
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13
Add 2 T EVOO, 2/3 c broth, 1/2 of the mushroom water, and 2 T vermouth to the bottom of the pan.
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14
Tightly double wrap with foil.
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15
Roast for 45 minutes. (turkey shoudl be browned and have reached an internal temperature of 175F).
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16
To make gravy:
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17
Reserve 1 1/4 c of pan drippings.
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18
Stir 2 T EVOO and 2 T flour together to make a paste.
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19
Add pan drippings, remaining vermouth and mushroom water. Simmer 5 minutes, scraping browned bits. Whisk in flour paste. Continue to whisk until it simmers and thickens. Season with pepper to taste.
