Crock Pot Turkey & Rice Stuffed Swiss Chard Rolls

Prep Time
Cook Time
6h 20m
Ready In

"Now, this dish takes a bit of work, I won't deny that; and, it's definitely a weekend recipe - but, it is absolutely worth it. Now, traditionally cabbage and beef are used; but, I decided to use turkey, swiss chard, and a few more vegetables. You could also use kale, which would be equally as good. I hate to admit; but, I use Campbells Tomato soup for part of the sauce ... It just seems to work best; but, you can always use a classic tomato sauce. And, these freeze great. Note: I usually use 1 lb of meat for 1 average size head of chard (about 12 leaves); but, understand that this can vary. NOTE: I like a lot of sauce with mine; but, you can cut back using only 1 can of soup. But honestly, I like a lot of sauce with mine. My friend actually serves these over mashed potatoes; so, the sauce is good."

Original recipe yields 5 servings


  • Serving Size: 1 (703.4 g)
  • Calories 823.5
  • Total Fat - 36.6 g
  • Saturated Fat - 21.6 g
  • Cholesterol - 223 mg
  • Sodium - 1580.7 mg
  • Total Carbohydrate - 61 g
  • Dietary Fiber - 6.2 g
  • Sugars - 15 g
  • Protein - 64.2 g
  • Calcium - 1000.9 mg
  • Iron - 3.6 mg
  • Vitamin C - 40.7 mg
  • Thiamin - 0.3 mg

Step 1

Rice ... I don't pre-cook the rice; however, I do soak it. Just 5 minutes is all. Add the rice to your measuring cup; and fill with HOT tap water. That's it - just let it set while you prep your vegetables. Then, drain and add to the mix. Nothing hard.

Step 2

Filling ... Simply add everything - except the turkey - to a bowl; and, mix to combine; then, add the turkey and mix. Try not to over mix; otherwise, the filling can get tough. Now, NO pre-cooking anything - just mix everything together. I like to make this ahead; and, let it firm up in the refrigerator for an hour or so. It isn't necessary; but, I think it works best.

Step 3

Sauce ... In another bowl; add the 2 cans of the soup (and that leftover 1/4 of a can from the filling), the diced tomatoes, onion, brown sugar, red peppers flakes, Italian seasoning, paprika, salt, pepper; and mix. Now, fill one of the soup cans with HOT water; and, add the 2 bouillon cubes (breaking them up as you add them). Let them set a couple of minutes until they are dissolved; then, add to the sauce and mix. Add 1/3 of the sauce to the crock pot; the rest will be poured over the top once you add the rolls.

Step 4

Note: if you like less sauce, you can use only 1 can; but, I happen to like a lot of sauce.

Step 5

Swiss Chard ... I made 12 rolls with this amount of filling; but remember, every head of chard or any lettuce can vary. One (1) large head should be enough. To blanch the chard ... simply bring a large pot of water up to a light boil. Add the chard leaves, a couple at a time to the water, for just a minute - until the stem is soft - don't overcook them. Then, transfer to a cutting board or sheet tray lined with paper towels to cool. They will be soft and easy to roll.

Step 6

Fill and Cook ... Depending on the size of the leaf, add 2-3 tablespoons of the filling towards the stem end; then, roll like a burrito. Fold in the sides to tuck everything in. I don't use any toothpicks, you should have enough leaf to hold it together. Set the rolls in the crock pot, seam side down; if you need to make a second layer on top ... that is fine.

Step 7

Pour the rest of the sauce over the top, put the lid on; and cook. Six to 7 hours (in my oval crock pot). Easily done in the oven as well - in any 9x13" baking dish, for just over an hour. The one time I made it in the oven; it took 1 hr 20 minutes at 350 degrees. I removed the foil the last 15 minutes.

Step 8

Serve and ENJOY! ... I usually serve these with a vegetable side (your favorite); and, maybe some crusty bread. As mentioned; these freeze great; so, perfect to make ahead.

Tips & Variations

No special items needed.



This was soooo good! I did it in the oven and it came out perfect! A great way to make use of my CSA share. Thanks!

review by:
(20 Aug 2017)