Turkey Rouladen with Wild Rice and Gouda Cheese

For Supreme Sauce: 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 percent. Add whipping cream, reducing again by 25 percent. Finish with remaining tablespoon of butter. Season with salt and white pepper; set aside.

For Stuffing: Cook wild rice according to package directions and chill. Combine with Craisins, fresh rosemary, salt and pepper to taste.

To Assemble: 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 325°F (160°C) for about 45 minutes or until meat thermometer reaches 170°F (80°C). Allow to stand for 15 minutes and slice.

Serve with warmed supreme sauce.