Italian Turkey Kale Rolls

Bring Water (3/4 cup) and Salt (to taste) to a boil. Add Long Grain White Rice (1/2 cup), cover and reduce heat to low. Cook for 15 minutes.

Turn the heat off and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.

Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from Kale Leaves (14).

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.

In a large bowl combine Ground Turkey (1 lb), Ground Italian Sausages (13 oz), White Onion (1/2 cup), Green Bell Pepper (1/2 cup), Garlic (4 cloves), Italian Flat-Leaf Parsley (1 Tbsp), Dried Oregano (1/2 tsp), Dried Basil (1/2 tsp), Salt (to taste), Ground Black Pepper (1 tsp), and Crushed Red Pepper Flakes (1/4 tsp). Mix gently just to combine all ingredients. Gently mix in rice.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, whisk together Tomato Soup (1 can), Canned Diced Tomatoes (1 cup), Tomato Sauce (1 cup), Italian Flat-Leaf Parsley (1 Tbsp), Dried Oregano (1/2 tsp), Granulated Sugar (1/2 tsp), Salt (1/2 tsp), Finely Ground Black Pepper (1/2 tsp) and set aside until rolls are assembled.

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 13x9-inch casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.

Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with Parmesan Cheese (1/2 cup) if desired and broil 2-3 minutes.

Allow to rest for 5 minutes prior to serving.