Yield: 4-6 servings (depending on the amount of leftovers you have!)
Collard leaves, raw
Leftover turkey, chopped
Leftover dressing
Water chestnuts (Optional)
Green onion (Optional)
Orange marmalade
Cranberry sauce
Cilantro
When cooking collards for Thanksgiving dinner, save several large leaves. Blanch for about 5 minutes until tender. (These can be cooked ahead of time and refrigerated.)
For the filling, mix together chopped turkey and dressing. Fold in chopped water chestnuts, green onion, and any other tidbits of leftovers you’d like.
Lay out the collard leaf, and spread some of the dressing mixture across the center. Fold up the bottom and sides of the leaf before rolling it.
To create the dipping sauce, mix orange marmalade and cranberry sauce together. Stir in a bit of fresh chopped cilantro.
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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
