Turkey Breast Roulade with Mushroom -Wild Rice Stuffing

INGREDIENTS

• 3 tablespoons chopped fresh parsley leaves
• Salt
• 1/2 cup cooked white rice
• 1 egg, lightly beaten
• 1 tablespoon minced garlic
• Freshly ground black pepper
• 1 cup dry white wine
• 3 1/4 cups chicken broth
• 1/2 cup cooked wild rice
• 1 boneless turkey breast half, about 3 pounds
• 2 tablespoons finely chopped celery
• 1/4 cup plus 2 tablespoons chopped shallots
• 2 tablespoons vegetable oil
• 4 ounces diced bacon
• 2 teaspoons poultry seasoning
• 1/2 teaspoon finely chopped fresh thyme leaves
• 4 ounces button or cremini mushrooms, thinly sliced
• 1/3 cup toasted chopped pecans
• 8 ounces shiitake mushrooms, sliced
• 3 tablespoons chopped green onions
• 3 tablespoons cold unsalted butter, cubed
• 2 tablespoons dry bread crumbs
• 2 tablespoons melted butter
• 1/2 cup heavy cream