© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/8 c olive oil
2 Stalks celery, chopped fine
1 lb kale, shredded
1 lb collard greens, shredded
1 lb cabbage, shredded
2 tsp red pepper flakes
2 tsp mustard seeds, crushed
2 tsp celery seed
2 tsp Tabasco sauce
3 tsp kosher salt
2 tsp freshly ground black pepper
2 c TURKEY BROTH or low-sodium chicken broth
2 Each SINGLE LOBE TURKEY ROASTS
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.
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.
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.