Ingredients Jump to Instructions ↓

  1. 2 boneless turkey breast halves, skin on

  2. 12 slices Wisconsin Smoked Gouda cheese

  3. Salt and pepper Supreme Sauce:

  4. 3 tablespoons whole sweet butter, separated

  5. 2 tablespoons all-purpose flour

  6. 1 pint chicken broth

  7. 1 cup whipping cream

  8. salt and white pepper, to taste Stuffing:

  9. 1 cup uncooked wild rice

  10. 1/2 cup Craisins (dried cranberries)

  11. 1 sprig fresh rosemary, finely chopped

  12. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.

  5. Place meat thermometer in center of one breast.

  6. 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.

  7. Serve with warmed supreme sauce.


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