Recipe Index

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups yellow corn meal
• 2 tbsp baking powder
• 1 tsp kosher salt
• 1/2 cup granulated white sugar
• 2 1/2 cups buttermilk
• 4 large eggs
• 1 1/2 sticks unsalted butter (12 tablespoons)
• 2 lbs smoked turkey wings
• 16 oz sage sausage
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4-6 stalks celery, chopped
• 1/4 cup flat leaf parsley, chopped
• 1 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp celery salt
• 1 tsp black pepper
• 1 tsp Cajun seasoning
• 2 tsp avocado oil
• 48 oz chicken stock
• 16 oz water

Method

1. Heat the avocado oil in a large stock pot or Dutch oven over medium-high heat and sear the smoked turkey wings on both sides for 4-5 minutes.
2. Add the celery and yellow onion and stir them around for 2-3 minutes so they pick up the fond from the bottom of the pot.
3. Reduce the heat to medium and pour in the chicken stock and water, enough to cover the meat and vegetables completely.
4. Season the pot with the thyme, basil, oregano, garlic powder, celery salt, Cajun seasoning and parsley, bring it to a boil, then settle it at a medium-low simmer for 1 1/2-2 hours, until the turkey is fall-apart tender.
5. Meanwhile, whisk the flour, corn meal, baking powder, salt and sugar together in a large bowl for the cornbread.
6. In a separate bowl, whisk the eggs and buttermilk, then stir the wet mixture into the dry with a wooden spoon, stopping as soon as it comes together — a few lumps are fine.
7. Melt the stick and a half of butter in a large baking dish or cast iron skillet in a 400°F oven, pour the batter straight into the hot butter and bake for 22-25 minutes, until golden and firm in the middle.
8. Cool the cornbread, then cut it into 1-inch cubes.
9. Brown the sage sausage in a large skillet over medium-high heat, chopping it into small crumbles, and lift it out with a slotted spoon.
10. Pull the turkey from the stock, discard the skin and shred or chop the meat; scoop the celery and onion out of the broth with a slotted spoon.
11. Combine the cornbread cubes, sausage crumbles, turkey, celery and onion in a large bowl, then ladle in the hot broth half a cup at a time, mixing after each addition, until the stuffing holds together in a scoop without being dry.
12. Check the seasoning, pack the stuffing into a baking dish, cover with foil and bake at 375°F for 25-30 minutes, then uncover and bake 15-20 minutes more.
13. For a quick gravy, whisk a tablespoon or so of flour into a cup of the remaining broth, simmer it over low heat, stirring constantly, until it thickens, then strain it into a gravy bowl and serve everything hot.

Prep: 15 min · Cook: 2 h 45 min · Total: 3 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data