• Preheat oven to 350°F.

Sauce

• Sauté the onion in oil in a heavy-bottomed saucepan over medium-high heat, until soft- ened. Stir in crushed tomatoes, brown sugar, vinegar, smoked salt, pepper and chicken stock. Simmer 15 minutes.

Filling

• Heat the oil in a heavy-bot- tomed sauté pan over medium- high heat. Add the ground turkey and chop and brown.  Add the garlic, onion and bell pepper. Cook until softened, about 5 minutes. Season the meat with smoked salt, pepper, cayenne, sage and coriander.
• Add the bulgur soaked in broth and mix thoroughly, letting broth reduce until there is no moisture left in the pan. Taste and adjust seasoning.

Collard Rolls

• In a large pot of boiling salted water, cook collards for 1 minute and then drain and rinse with cold water.
• Lay a collard leaf out on a flat surface and add 1⁄4 cup of the mixture, fold both sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with remaining leaves. If there are any remaining leaves, cut and add to sauce.
• Pour 1/2-inch layer of sauce into a 9x13 inch casserole and lay rolls seam-side down. Pour remaining sauce over top. Bake 40 minutes.