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 (4 Tbsp)
; 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 (1 1/2 cups)
, 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 (4 Tbsp)
.
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 tsp)
. Whisk in flour to thoroughly combine. Place over medium heat, and cook while whisking until the
All-Purpose Flour (2 tsp)
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.
