Turkey Roulade with Wild Rice and Wisconsin Smoked Gouda



3 tbsp unsalted butter, divided

2 tbsp flour


1 c whipping cream

Salt and white pepper To taste

1 c uncooked wild rice

1/2 c sweetened dried cranberries

1 Sprig fresh rosemary, finely chopped

Salt and white pepper To taste

2 2-lb TURKEY BREAST HALVES, boneless but with skin on

12 Slices Wisconsin smoked Gouda

Fresh rosemary sprigs for garnish As needed




Melt 2 tablespoons butter in saucepan. Add flour, stirring until smooth. Add broth gradually to roux. Cook gently until reduced by 25%. Add cream and reduce again by 25%.

Finish with remaining tablespoon butter. Season with salt and white pepper. Hold for service.


Cook wild rice according to package directions and chill. Combine with dried cranberries, chopped rosemary, salt and pepper to taste.


Place each turkey breast half with the skin-side down and butterfly cut almost in half horizontally.

Open each turkey breast and gently flatten to a uniform thickness of 1/2-inch, working toward a rectangular shape.

Season with salt and pepper. Place 6 Gouda slices on each turkey breast and spread ½ of rice stuffing atop Gouda slices.

For each turkey breast, roll up like a pinwheel, ending with skin on top. Tie securely.

Roast at 325 degrees F for about 45 minutes or until the internal temperature registers 165 degrees F.

Allow to stand for 15 minutes. Slice each roulade on the bias into 1/2-inch slices.

Arrange slices on warm dinner plates and serve warm with Supreme Sauce. Garnish with additional rosemary sprigs.


Nutrition Facts

340 Total Calories

150 Calories from Fat

17 g Total Fat

26 % Daily Total Fat

9 g Saturated Fat

45 % Daily Saturated Fat

130 g Cholesterol

43 % Daily Cholesterol

510 mg Sodium

21 % Daily Sodium

13 g Total Carbohydrates

4 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

4 g Sugars

34 g Protein

8 % Daily Protein

0 % Daily Vitamin C

15 % Daily Calcium

10 % Daily Iron