Cornbread Dressing with Smoked Turkey
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
Cornbread Dressing with Smoked Turkey
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
Cooking Instructions
- 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.
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