Cornbread Dressing with Smoked Turkey

Name: Cornbread Dressing with Smoked Turkey
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 1/2-1 cup butter; 4-8 stalks Celery, chopped (typically use close to whole stalk); 2-3 Medium Sweet/Yellow Onion, chopped; 1 Green Bell Pepper, chopped; 3-5 Cloves FRESH Garlic, Minced (Needs to be fresh, powder or refrigerated minced will not give you same flavor); Salt/Pepper (Kinders The Blend); 1-2 tsp Dried Sage; 2-10.5 oz cans Campbells Cream of Chicken; 6-8 cups Chicken Broth (2 cartons); 2-4 Cups Smoked Turkey - chopped/in smaller pieces; Dry cornbread mix (2 in box or pepperidge farm bag); 2 Boxes Jiffy cornbread - cook per box directions day before (add white sugar to make a bit sweet ~ 1/4 cup)

Chelsey Stryker @CheKay26

Used mama Linda’s recipe as a base (origin Jackson, Mississippi)
Turkey frozen from previous time smoking (can use regular or sub chicken)
Should be fairly moist before putting in oven

Chelsey Stryker @CheKay26

Used mama Linda’s recipe as a base (origin Jackson, Mississippi)
Turkey frozen from previous time smoking (can use regular or sub chicken)
Should be fairly moist before putting in oven

Saved

Ingredients

1 Hr

12 servings

1/2-1 cupbutter
4-8 stalksCelery, chopped (typically use close to whole stalk)
2-3Medium Sweet/Yellow Onion, chopped
1Green Bell Pepper, chopped
3-5 ClovesFRESH Garlic, Minced (Needs to be fresh, powder or refrigerated minced will not give you same flavor)
Salt/Pepper (Kinders The Blend)
1-2 tspDried Sage
2-10.5 ozcans Campbells Cream of Chicken
6-8 cupsChicken Broth (2 cartons)
2-4 CupsSmoked Turkey - chopped/in smaller pieces
Dry cornbread mix (2 in box or pepperidge farm bag)
2 BoxesJiffy cornbread - cook per box directions day before (add white sugar to make a bit sweet ~ 1/4 cup)

Saved

Steps

1 Hr

1

Cook Jiffy Cornbread (ideally cooked day before, allow to cool after baking and store in fridge lightly covered)
*If cornbread baked same day that you are preparing dressing, toast cornbread in oven at 275 degrees to get ideal texture. Cut into squares, spray pan with cooking spray, toast for 30-45 mins tossing throughout.
2

Preheat oven to 400°. Spray glass pan (13x9) with cooking spray. Have an extra dish ready as recipe typically makes a good amount (8x8 would work)
3

Sauté Veggies:
Add the butter to a large skillet over medium heat. Melt butter, add celery, onion, green pepper and seasonings.
Cook, stirring occasionally, for 8 to 10 minutes or until tender.
Add fresh garlic to pan, saute 30-60 seconds
4

Add broth and cream of chicken to pan. Bring to a boil, then simmer 5-10 mins.
5

Crumble cornbread into mixture in your pan (both boxed and Jiffy), stir until well combined. Mixture should be evenly moistened (more moist than dry). Don't add too much broth or it will be more mushy and dense. Taste and add more herbs or salt, if needed.
6

Bake: Pour mixture into a 9×13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.