Ingredients:

0.5x

1x

2x

4x

Broth

•   2 Large Turkey Wings
•   10 cups Water 
•   1 1/2 cups Frozen Seasoning Blend (Celery, Onion, and Bell Peppers)
•   2 tbsp Better Than Bouillon Chicken Base

For the Dressing

•   1 Skillet of day old Cornbread (Crumbled and Dried Out)
•   1 bag Pepperidge Farm Herb Seasoning Stuffing
•   1 tsp Sage  (Optional, for added depth)
•   1 can Cream of Chicken Soup (10.5oz)
•   1 can Cream of Celery Soup (10.5oz)
•   1 can Cream of Mushroom Soup (10.5oz)
•   4- 5 cups Turkey Broth (prepared earlier)
•   1 cup Shredded Turkey Wing Meat (From Broth)
•   1 cup Cooked Seasoning Blend (From Broth)

1. Make the Broth:
• In a large pot, combine turkey wings, water, frozen seasoning blend, and Better Than Bouillon Chicken Base.
• Bring to a boil, then reduce the heat and simmer for 1.5-2 hours, or until the turkey meat is tender and falling off the bone.
• Remove the turkey wings and strain the broth, reserving the cooked seasoning blend. Shred the turkey wing meat and set aside for the dressing.

2. Prepare the Dressing Mix:
• Preheat your oven to 350°F (190°C).
• In a large mixing bowl, combine the crumbled day-old cornbread and Pepperidge Farm Herb Seasoned Stuffing.
• Spoon the cooked seasoning blend from the broth into the bread mixture.
• Stir in the cream of chicken, cream of celery, and cream of mushroom soups.
• Fold in the shredded turkey wing meat.
• Gradually pour in the turkey broth, stirring gently, until the mixture is moist but not soupy.
3. Bake:
• Transfer the mixture to a greased 9×13-inch baking dish. Smooth the top and bake for 40-50 minutes, or until golden brown and set.
4. Serve:
• Let the dressing rest for 10 minutes before serving. The savory flavors of the turkey broth, shredded meat, and cooked seasoning blend make this dish the ultimate comfort food for any holiday or family gathering. Serve it warm alongside your favorite mains, like turkey, ham, or roasted vegetables.

Tips:

Sage should be added to your taste. Be careful with the amount of sage you use, especially if the bread crumbs you use have sage.

The dressing should come out moist not wet.

If too top on top, spoon some of the broth on top and bake for a few more minutes until you get a lightly moist  golden top.

We make a pan and stuff the turkey with what if left.