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Turkey Rouladen with Wild Rice and Gouda Cheese

Turkey Rouladen with Wild Rice and Gouda CheeseImpress guests with your culinary skills when you serve this delicious and elegant entrée. Recipe created by Chef Todd Utpadel.

Recipe Ingredients:

2 boneless turkey breast halves, skin on
12 slices Wisconsin Smoked Gouda cheese
Salt and pepper

Supreme Sauce:
3 tablespoons whole sweet butter, separated
2 tablespoons all-purpose flour
1 pint chicken broth
1 cup whipping cream
salt and white pepper, to taste

1 cup uncooked wild rice
1/2 cup Craisins® (dried cranberries)
1 sprig fresh rosemary, finely chopped
Salt and ground black pepper, to taste

Cooking Directions:

  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.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.