Turkey Roulade with Wild Rice and Wisconsin Smoked Gouda

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.