Makes 8 servings.
- 2 boneless turkey breast halves, skin on
- 12 slices Smoked Gouda cheese
- Salt and pepper
- 3 tbsp. whole sweet butter, separated
- 2 tbsp. flour
- 1 pint chicken broth
- 1 c. whipping cream
- Salt and white pepper, to taste
- 1 c. uncooked wild rice
- 1/2 c. Craisins®
- 1 sprig fresh rosemary, finely chopped
- Salt and pepper, to taste
Melt 2 tablespoons butter in sauce pan. Add flour, stirring until smooth. Add broth gradually to flour/butter mixture; cook gently until reduced by 25%. Add whipping cream, reducing again by 25%. Finish with remaining tablespoon of butter. Season with salt and white pepper; set aside.
Cook wild rice according to package directions and chill. Combine with Craisins, fresh rosemary, salt and pepper to taste.
Place a turkey breast half, skin side down. Cut (butterfly) almost in half horizontally. (Or ask your butcher to do this.) Open breast and pound with meat mallet to a uniform thickness of 1/2 inch, working toward a rectangular shape. Season with salt and pepper. Place six Gouda slices on breast. Spread 1/2 of stuffing atop Gouda. Roll up like a pinwheel, ending with skin on top. Tie with butcher’s twine. Repeat with remaining breast. Place meat thermometer in center of one breast. Roast at 325º for about 45 minutes or until meat thermometer reaches 165º. Allow to stand for 15 minutes and slice. Serve with warmed supreme sauce.