| Stuffing |
| 1/8 Cup olive oil |
| 2 Stalks celery, chopped fine |
| 1 Pound kale, shredded |
| 1 Pound collard greens, shredded |
| 1 Pound cabbage, shredded |
| 2 Teaspoons red pepper flakes |
| 2 Teaspoons mustard seeds, crushed |
| 2 Teaspoons celery seed |
| 2 Teaspoons Tabasco sauce |
| 3 Teaspoons kosher salt |
| 2 Teaspoons freshly ground black pepper |
| 2 Cups TURKEY BROTH or low-sodium chicken broth |
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- Heat oil in an extra-large skillet over medium heat. Add celery followed by remaining greens. Stir in all the seasonings and spices. Mix well and gently simmer.
- When the greens have started to reduce, add both. Cook until greens are soft and most of the broth has evaporated. Cover and chill greens until cold.
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| Turkey Prep |
| 2 Each SINGLE LOBE TURKEY ROASTS |
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- Trim the turkey lobes of any fat. Using twine, tie lobes into a round roast, allowing room for the stuffing mixture. Be sure not to tie too tightly.
- Using a long thin knife, cut pockets into the roast at both ends. Tightly stuff chilled greens mixture into the pockets. Any remaining greens may be banked on top of the turkey.
- Preheat oven to 325 degrees F. Place turkey roast on a tray/baking pan with foil.
- Cook turkey until the internal temperature reaches 165 degrees F.
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| Service |
- If the roast is being served hot, let it stand for 15 minutes before slicing.
- Southern Maryland Style Stuffed Turkey Roast is flavorful when sliced and chilled for sandwiches.
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