Italian Turkey Kale Rolls

by | Nov 2, 2017 | CASSEROLES, GLUTEN FREE, TURKEY | 0 comments


Italian Turkey Kale Rolls
Print Recipe
    Servings Prep Time
    14 rolls 45 minutes
    Cook Time Passive Time
    63 minutes 5 minutes
    Servings Prep Time
    14 rolls 45 minutes
    Cook Time Passive Time
    63 minutes 5 minutes
    Italian Turkey Kale Rolls
    Print Recipe
      Servings Prep Time
      14 rolls 45 minutes
      Cook Time Passive Time
      63 minutes 5 minutes
      Servings Prep Time
      14 rolls 45 minutes
      Cook Time Passive Time
      63 minutes 5 minutes
      Ingredients
      Rolls
      Sauce
      Servings: rolls
      Instructions
      Rolls
      1. Bring water and salt to a boil, add rice, cover and reduce heat to low. Cook for 15 minutes and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
      2. Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from kale leaves. Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
      3. In a large bowl combine ground turkey, Italian sausage, onion, green pepper, garlic, herbs, salt, pepper and chili flakes. Mix gently just to combine all ingredients. Gently mix in rice.
      4. Preheat oven to 350℉. Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling. Place roll into a greased 13"x 9" casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
      5. Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with parmesan cheese if desired and broil 2-3 minutes. Allow to rest for 5 minutes prior to serving.
      Sauce
      1. In a medium bowl whisk together all ingredients and set aside until rolls are assembled.
      Recipe Notes

      I found that it takes 3 bunches of fresh kale to yield the 14 large leaves.  Save the smaller leaves for another use. It may be necessary to trim out about 1" of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely.  Don't worry too much about tucking in the sides as they are packed tightly in the pan and hold their shape when cooked.

      Braised Boneless Short Ribs

      by | May 24, 2016 | BEEF | 0 comments

      Braised Boneless Short Ribs
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        40 minutes 150 minutes
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        40 minutes 150 minutes
        Braised Boneless Short Ribs
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          40 minutes 150 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          40 minutes 150 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
          2. Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
          3. Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
          4. Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
          Recipe Notes

          Recipe Source:  Compelled To Cook