Collard Green And Smoked Turkey Dressing
- 30m Prep Time
- 3h Cook Time
- 4h Ready In
A savory dressing combining collard greens and smoked turkey with cornbread, perfect for Thanksgiving or any holiday meal.
Ingredients
- 680 g smoked turkey leg or wing
- 1.42 L turkey broth
- 118 ml unsalted butter
- 2 celery diced
- 1 medium red bell pepper diced
- 1 medium yellow onion diced
- 14.8 ml garlic minced
- 4.93 ml kosher salt
- 4.93 ml ground black pepper
- 1 collard greens stems removed, leaves chopped
- 2 herb cornbread dressing
- 4.93 ml ground sage
- 4.93 ml dried thyme
- 1.23 ml red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 36.6 mg
- Iron: 1.5 mg
- Magnesium: 8.17 mg
- Phosphorus: 15 mg
- Potassium: 99.3 mg
- Zinc: 0.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g smoked turkey leg or wing
- 1.42 L turkey broth
- 118 ml unsalted butter
- 4.93 ml kosher salt
- 4.93 ml ground black pepper
- 2 herb cornbread dressing
- 4.93 ml ground sage
- 4.93 ml dried thyme
- 1.23 ml red pepper flakes
Prepare
- Dice 2 celery
- Dice 1 medium red bell pepper
- Dice 1 medium yellow onion
- Mince 14.8 ml garlic
- 1 collard greens, stems removed, leaves chopped
Let's Cook
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Step 1.
In a 6-quart slow cooker, combine 1½ pounds smoked turkey leg or wing with 6 cups turkey broth. Cover and cook on high for 3 hours.
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Step 2.
Remove the turkey from the slow cooker, reserving 6 cups of the broth. Shred the meat and set both aside.
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Step 3.
Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
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Step 4.
In a large skillet, melt 4 tablespoons (½ stick) unsalted butter over medium heat. Add 2 stalks diced celery, 1 medium diced red bell pepper, 1 medium diced yellow onion, and 1 tablespoon minced garlic. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes. Transfer the vegetables to a large bowl and set aside.
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Step 5.
In the same skillet, add the chopped collard greens (from a 10-ounce bag, stems removed and thoroughly cleaned). Cook, stirring occasionally, until tender, about 5 minutes. Transfer the greens to the bowl with the vegetables.
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Step 6.
In the same skillet, melt the remaining 4 tablespoons (½ stick) unsalted butter. In a large mixing bowl, combine 2 (24-ounce) bags herb cornbread dressing with the reserved 6 cups turkey broth and the melted butter. Let sit for 15 minutes to soak up the flavor.
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Step 7.
Fold the cooked vegetable mixture and shredded turkey into the cornbread dressing. Sprinkle with 1 teaspoon ground sage, 1 teaspoon dried thyme, and ¼ teaspoon red pepper flakes, and fold once more. Transfer the dressing to the prepared baking dish.
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Step 8.
Cover the dish with aluminum foil and bake for 50 minutes. Remove from the oven and let sit for 10 minutes before serving.