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Southern Maryland Style Stuffed Turkey Roast


  • 1 lb. kale — shredded
  • 1 lb. collard greens — shredded
  • 1 lb. Cabbage — chopped
  • 4 stalks Celery — chopped
  • 1/8 c. olive oil
  • 3 tsp. kosher salt
  • 2 tsp. Black pepper
  • 2 tsp. red pepper flakes
  • 2 tsp. mustard seed
  • 2 tsp. celery seed
  • 2 tsp. tabasco sauce
  • 2 c. chicken broth
  • 2 single lobe turkey breasts


  1. To make the stuffing, add the oil into a large skillet over medium heat. Add the celery followed by the rest of the greens. Add in all of the seasonings and spices. Mix well.
  2. Once the greens have started to reduce, add the chicken both. Cook until greens are soft and most of the broth has cooked out. Chill the greens until cold.
  3. Trim the Turkey Lobe of any fat. Using twine, tie into a round roast. Be sure not to tie too tight, to allow for the stuffing mixture.
  4. At either end, use a long skinny knife to cut pockets into it horizontally.
  5. Using your fingers, stuff the greens mixture into the pockets until you have packed as much as you can in there. This is good to stuff and let sit for at least a day before cooking.
  6. To cook, preheat an oven to 325 degrees Fahrenheit. Place the roast on the tray with foil. Cook product until it is 165 degrees internal.
  7. If you are serving hot, let it stand for 15 minutes before slicing. This is a great product to chill and serve cold on sandwiches.