Pumpkin Spiced Stuffed Collards
Serves 6-8
2 lbs ground turkey
2-3 leeks
3.5 oz shiitake mushrooms
3 cloves garlic, minced
3 tbsp pumpkin puree
2 bunches collard greens
1 bottle pumpkin ale
6 beets
3 large parsnips
Olive oil
Salt & pepper
Preheat oven to 375˚. Peel the parsnips and beets and chop roughly. Place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast in the oven for 30-40 minutes, or until tender.
Meanwhile, bring a large pot of salted water to a boil. Trim tough stems off of collard greens.
Wash, and drop into the boiling water and blanch for 3-5 minutes, until wilted. Drain and set aside.
Chop up the whites of the leeks and wash well.
Remove the stem of the shiitakes and thinly slice. Sauté the leeks, mushrooms and garlic in a couple tablespoons olive oil over medium-high heat until the veggies are wilted.
Add half a bottle of pumpkin ale and allow the alcohol to cook off for 2-3 minutes. In a bowl, combine the ground turkey, veggies, pumpkin puree and a pinch of salt and pepper. Mix well. There is absolutely nothing appetizing about raw ground meat. But I promise it will taste divine when it’s all cooked up!
Overlap two collard greens, place a spoonful of the turkey mixture at one end and roll up, folding sides in, like a sandwich wrap.
Place the bundle in a baking dish that’s been sprayed with cooking spray. Repeat with the remaining collards.
When the bundles are finished, pour over the remaining half a bottle of beer and bake 15 minutes. Cover stuffed collards with foil and bake another 15 minutes, or until turkey is thoroughly cooked.
Serve alongise the roasted veggies.
