Preheat oven to 350 degrees.

In a food processor add collard greens with the thick stems removed, parsley, whole basil leaves, garlic cloves, Parmesan cheese, and extra virgin olive oil. Pulse until smooth, adding

Prepare pasta according to pasta directions, pasta should be al dente.

In a large skillet add extra virgin olive oil and unsalted butter, when the olive oil and butter mixture is hot add the sliced onions, add sea salt and freshly cracked black peppercorns. Make not to crowd the skillet, the onion slices should be laying flat. After browning the onion slices on both sides you can stack them to make room for more onions. Add more olive oil and butter as needed. Once all of the onions have been browned on both sides, reduce the heat to low and continue to cook the onions. Stir as needed to prevent burning. Cook until the onions have caramelized and are soft and golden brown.

Add the chopped turkey, toss onions and meat together.

Pour in the Alfredo sauce and mix the ingredients well. Top with breadcrumbs and fresh mozzarella cheese and bake in a preheated 350-degree oven for thirty-five (35) minutes.

Remove from the oven and serve hot. Garnish with sprigs of fresh parsley and your favorite crusty bread.