Web smoked turkey, kale & rice bake from eatingwell magazine, nov/dec 2012 (page 43) bookshelf;

Smoked turkey kale and rice bake. It's easy to make the recipe vegetarian by substituting smoked tofu for the turkey. 4 cups slivered kale leaves; Web seasonal vegetables like cauliflower, kale and cabbage make these casseroles the perfect dishes for a cozy fall dinner.

1 cup thinly sliced celery; Prep the kale, onions, and garlic. Add the garlic and red pepper and cook until the garlic just starts to brown.

Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Rinse turkey under cold water, and pat dry. 6 ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups) ¼ cup water;

1 teaspoon freshly ground pepper, or to taste; Web add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Instead, make your stuffing separately in the oven.

1 teaspoon freshly ground pepper, or to taste; Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes. Monitor the heat with a grill thermometer to maintain a temperature between 150 and 250 degrees f (65 to 120 degrees c);

Web place the charcoal into the bottom pan of the smoker. Place turkey onto the prepared grate. Web place turkey on the cooking grate and cover the grill.