12 servings
YouTube instructional video is at the bottom.
What you’ll need
4 pounds turkey necks
8 1/2 cups crumbled cornbread
Salted butter
Seasonings
Yellow onion
Celery
Green bell pepper
Garlic
Fresh parsley
Bay leaves
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Dried sage
Dried thyme
Tools you’ll need
7 quart slow cooker
13 by 9 inch glass pan
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 2 to 3 ribs celery, half of a green bell pepper, a small amount of fresh parsley until minced. Press 3 cloves garlic with the garlic press. Make sure you rinse off the celery, green bell pepper and fresh parsley off before you chop it.
Turkey necks
Step 2- Rinse off your turkey necks with cold water. Trim off any excess skin or fat and some of the membrane off of the turkey necks. Once done add them into a medium-sized bowl.
Step 3- Sprinkle 1 and 1/2 teaspoons salt, 1/4 teaspoon black pepper, 1 and 1/2 teaspoons Tony Chachere’s creole seasoning, and 2 teaspoons chef Paul’s poultry magic on top of the turkey necks. Coat the seasonings onto the turkey necks with your hands. Cover the bowl with a lid. Let marinate in the fridge for 4 hours or overnight.
Cornbread
Step 4- Crumble cornbread into a large to medium-sized bowl. Once done you should have 8 and 1/2 cups crumbled cornbread in the bowl.
Searing the turkey necks
Preheat fire to medium heat.
Step 5- Lightly spread salted butter into a heated saucepan. Place the turkey necks into the pan. Let saute for 3 to 4 minutes on each side. Once done transfer the turkey necks the base of your slow cooker.
Deglazing the saucepan
Step 6- Add 1/4 cup chopped yellow onion. 1/4 cup chopped celery and 1/4 cup chopped green bell pepper and stir. Let saute for 4 minutes. Pour 6 and 1/2 cups water, 1/4 or 1/8 teaspoon salt, 1/4 teaspoon chef Paul’s poultry magic, 1/4 teaspoon Tony Chachere’s creole seasoning, 1 tablespoon freshly chopped parsley and 4 bay leaves. Stir all ingredinets together. Let get hot for 4 to 6 minutes.
Slow cooking the turkey necks. Making the turkey broth
Set your slow cooker to high.
Step 7- Pour the hot liquid in the base of your slow cooker. Let cook on high for 8 to 12 hours. Once the cooking time has completed turn your slow cooker off and let the stock and turkey necks cool for 30 minutes to an hour.
Step 8- Remove the turkey necks out of the slow cooker and add them into a medium-sized bowl.
Step 9- Pour the leftover turkey stock into a mesh strainer with a medium-sized bowl underneath it.
Step 10- Carefully remove the meat off the bones of the turkey necks. Place the bones into one bowl and add the turkey meat into a separate bowl. Once done you should have 1 and 1/2 pounds turkey neck meat left.
Cooking the dressing
Preheat fire to medium heat.
Step 11- Add 4 tablespoons salted butter into a heated 8 quart pot and allow the butter to melt.
Step 12- Add 1 cup chopped yellow onion, 2/3 cup chopped celery, and 1/2 cup of chopped green bell pepper. Stir all ingredients together. Cover the pot with a lid. Let saute for 10 minutes.
Step 13- Add pressed garlic and turkey neck meat. Stir all ingredients together. Sprinkle 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/2 teaspoon dried thyme, 1 teaspoon dried sage and 1 tablespoon freshly chopped parsley. Stir all ingredients together.
Step 14- Add 2 and 1/2 cups crumbled cornbread and stir until combined. Add 2 cups of the crumbled cornbread and stir.
Step 15- Add 2 cups turkey broth and stir until the cornbread is moist crumbs. Add 2 cups turkey broth and stir. The mixture should start to come together. Close to a mushy texture.
Baking the cornbread
Preheat oven to 375-degrees F.
Step 16- Spread 1 to 2 tablespoons salted butter around the bottom and sides of your baking pan. Add the prepared cornbread dressing into the baking pan. Spread the dressing around the baking pan as evenly as possible with a sturdy wooden spoon.
Step 17- Place into a preheated 375-degree oven on the middle rack. Bake for 25 minutes.
Step 18- Remove the dressing out of the oven. Let the dressing cool for 30 to 45 minutes before serving.
YouTube instructional video
