Collard Green And Smoked Turkey Dressing

Let's Cook

1. 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.

2. Step 2.

   Remove the turkey from the slow cooker, reserving 6 cups of the broth. Shred the meat and set both aside.

3. Step 3.

   Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.