Cooking Instructions
1.
Rinse and dry
Fresh Herbs (1 cup)
and
Mixed Vegetables (1 cup)
. Heat oven to 375 degrees F (190 degrees C). Prepare your mise en place: Remove stems from
Collard Greens (6 1/3 cups)
and finely chop stems and leaves, keeping them separate.
2.
Trim
Turnips (3/4 cup)
, and thinly slice. Grate
Carrots (3/4 cup)
. Peel and halve the
Yellow Onions (1/4 cup)
; grate one half and measure out 1/4 cup; dice the other
Yellow Onion (1/2)
.
3.
Place a deep pan over medium-high heat. Add
Cooking Oil (1/2 tsp)
and collard stems. Cook, stirring, 2-3 minutes.
4.
Add diced onion and turnip; cook 1 minute.
5.
Add collard greens leaves and
Water (2 cups)
. Stir in
Pepper Jelly (1 Tbsp)
and
Salt (1/4 tsp)
. Bring to a boil, then reduce heat to achieve a slow and steady simmer. Cover and cook 25-35 minutes, or until greens and turnips are tender.
6.
Taste and adjust seasoning; set aside. Remove and reserve 3/4 cup potlikker (cooking liquid), and combine in a small bowl with
Liquid Aminos (1 pckg)
.
7.
While greens are simmering, make meatloaf: In a mixing bowl combine
Ground Turkey (12 oz)
, carrot, measured onion,
Salt (1/4 tsp)
and remaining
Liquid Aminos (1 pckg)
. Mix vigorously to thoroughly combine.
8.
Divide the meatloaf mixture in half, and shape each half on a heavy baking sheet into an oblong that is about 4 times longer than it is wide and slightly thinner in the center than the ends. Bake for 15 minutes. Remove from oven, and glaze each loaf with
Barbecue Sauce (1/4 cup)
.
9.
Remove from oven, and glaze each loaf with mustard sauce. Bake 5 minutes more.
10.
When fully cooked (loaves should be firm to the touch and/or reach an internal temperature of 165 degrees F/75 degrees C), remove from oven and let rest at least 5 minutes.
11.
Transfer all drippings from meatloaves to a small saucepot, and add remaining
Cooking Oil (1/2 Tbsp)
. Whisk in flour to thoroughly combine. Place over medium heat, and cook while whisking until the
All-Purpose Flour (1/2 Tbsp)
smells faintly nutty, 1-2 minutes.
12.
While whisking rapidly, slowly add 3/4 cup reserved potlikker. Bring to a simmer, and cook, stirring, 2-3 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt. If gravy has become too thick, whisk in a splash of water.
13.
Slice meatloaf. Serve topped with potlikker
Gravy (to taste)
and collard greens on the side.
