南部スモークターキーのコーンブレッド詰め物

#SmokedTurkey #ThanksgivingRecipes #CornbreadDressing #HolidayCooking Southern Smoked Turkey Cornbread Dressing Prep time: 30 mins | Cook time: ~2.5 hours (Stock: 1h 45m (4:08), Baking: 55m (21:22)) | Yield: 1 Large Baking Pan (18:17) Ingredients For the Homemade Smoked Turkey Stock • 4 lbs smoked turkey wings and 1 leg/drumlet (0:55) • 16 cups water (1:24) • 1 large green bell pepper (3:28) • 2 large onions (3:28) • 3 stalks celery (3:35) • Fresh garlic, thyme, and rosemary sprigs (1:16) • Stock Seasonings (to taste): Onion powder, garlic powder, dried thyme, dried sage, Bragg 24 Herbs & Spice Seasoning, smoked paprika, red pepper flakes, 1 tbsp salt, poultry seasoning, and 2 tbsp chicken powder (1:30). For the Vegetable Sauté Base • 1 stick butter (5:38) • Finely chopped celery, green and red bell peppers, and onion (5:56) • 1 can cream of chicken soup (9:43) • Sauté Seasonings: Rubbed sage (~1/2 tsp), smoked paprika, dried thyme, Bragg 24 Spice, black pepper, red pepper flakes, and 1-3 tsp Copycat Stove Top Seasoning (6:25). For the Dressing Mixture & Assembly • 9 to 10 cups cooked cornbread (crumbled) (0:32) • 4 to 5 cups of the prepared Smoked Turkey Stock (11:07) • 1/4 cup vegetable oil (for moisture) (15:53) • 3 room-temperature eggs (beaten) (17:32) • 2 tbsp butter (thinly sliced, for the top) (20:30) • Extra Dressing Seasonings (to adjust taste): Additional onion powder, garlic powder, sage, thyme, smoked paprika, chicken powder, black pepper, and pepper flakes (12:25). Copycat Stove Top Seasoning Blend (From Description) • 1 tsp chicken bouillon powder • 1 tsp parsley • 1 tsp onion powder • 1/2 tsp sage • 1/4 tsp thyme • 1/4 tsp marjoram • 1/4 tsp celery seed • 1/4 tsp black pepper Step 1: Make the Smoked Turkey Stock 1. Add 16 cups of water to a large pot (1:24). 2. Stir in the stock seasonings (onion powder, garlic powder, thyme, sage, Bragg 24 spice, smoked paprika, salt, poultry seasoning, chicken powder, and red pepper flakes) (1:30). Taste the water to ensure the seasoning is strong (2:45). 3. Add the chopped bell pepper, 2 onions, 3 stalks of celery, garlic, thyme, and rosemary (3:12). 4. Submerge the 4 lbs of smoked turkey meat into the liquid (3:35). Turn the stove to medium-high (3:40). 5. Cover and simmer for 1 hour and 45 minutes until the turkey meat is entirely tender (3:50). 6. Remove the turkey meat and set it aside to cool (4:08). 7. Pour the stock through a strainer into a large bowl to separate out the vegetable chunks (4:45). Save the clear, flavor-infused broth (5:09). Step 2: Sauté the Aromatics 1. Shred the cooled smoked turkey meat away from the bones and set aside (4:35). 2. Melt 1 stick of butter in a pan over medium heat (5:38). 3. Add the finely chopped celery, green and red bell peppers, and onion (5:56). 4. Season the vegetables as they cook with rubbed sage, smoked paprika, dried thyme, Bragg 24 spice, black pepper, red pepper flakes, and 1 teaspoon of the Copycat Stove Top Seasoning (6:25). 5. Sauté for 5 minutes until soft (9:37). Turn off the heat and stir in 1 can of cream of chicken soup (9:43). Step 3: Mix the Dressing 1. Place 10 cups of crumbled cornbread into a very large mixing bowl (10:11). 2. Pour in about 4 cups of the warm smoked turkey stock to wet the bread (11:07). Mix thoroughly with your hands to break up any big lumps (11:23). 3. Pour the sautéed vegetable and soup mixture into the bowl (11:55). 4. Add the remaining adjustments of dressing seasonings: 2 more teaspoons of copycat seasoning, onion powder, garlic powder, sage, thyme, smoked paprika, chicken powder, black pepper, and pepper flakes (12:25). 5. Mix well. If the dressing feels too stiff or thick, pour in a little more turkey stock half a cup at a time (13:49). 6. Pour in 1/4 cup of vegetable oil to seal in the moisture (15:53). 7. Taste Test: Taste the mixture now to ensure the seasoning is exactly to your liking (14:56). Always taste before adding raw eggs. 8. Once satisfied with the flavor, beat 3 room-temperature eggs and fold them into the dressing mixture (17:32). The texture should smoothly glide off a spoon . Step 4: Assemble & Bake 1. Preheat your oven to 375°F (20:09). Grease a large baking pan or a 9x13 dish . 2. Pour the cornbread dressing mixture evenly into the pan . 3. Layer your shredded smoked turkey meat cleanly across the top of the dressing (Tip: keeping it on top prevents the meat from getting lost or over-chewed in the dressing) . Spoon a tiny bit of the liquid dressing base back over the turkey layer to keep it moist . 4. Top the dish with thin slices of the remaining 2 tablespoons of butter to help it brown evenly ( 5. Cover the pan securely with aluminum foil and bake at 375°F for 30 to 35 minutes (20:09). 6. Remove the foil and bake uncovered for an additional 25 minutes until the top turns a beautiful golden brown . 7. Remove from the oven and let the dressing rest for 15 to 20 minutes to set completely before slicing and serving .