Ingredients
3 boxes jiffy cornbread mix (3 eggs, 1 cup whole milk) precooked, day old.
2 pounds ground pork
4 tbsp unsalted butter
2 tbsp olive oil
1 cup diced mirepoix mix (onion, celery, green bell pepper)
½ container Savoie's dressing mix
2 cooked smoked turkey neck meat, shredded
4 - 6 cups chicken stock
½ cream of chicken soup
2 tbsp minced garlic
1 tbsp garlic powder
1 tsp onion powder
1 tbsp paprika
1 tsp italian seasoning
2 fresh thyme leaves
½ tsp red pepper flakes
¼ cup honey
freshly chopped parsley
Directions
Step 1
Preheat the oven to 350°F.
Step 2
Cook all three boxes of the cornbread mix, according to the box. Once cooked, take out the cornbread and slice into cubes. Let it sit covered overnight.
3 boxes jiffy cornbread mix (3 eggs, 1 cup whole milk) precooked, day old.
Step 3
In a pan, on medium heat, add your olive oil and butter. Once melted, add the trinity and minced garlic to the pot and cook down until translucent. Add the thyme leaves and continue to cook down a bit. Remove from the pan and set to the side.
1 cup diced mirepoix mix (onion, celery, green bell pepper)
2 tbsp minced garlic
4 tbsp unsalted butter
2 tbsp olive oil
Step 4
Using the same pan, add the ground sausage and cook until it is no longer pink. Remove from the pan and set that to the side.
2 pounds ground pork
Step 5
Again, using the same pan, add chicken stock (or water with chicken bouillon) and cook on medium high heat. Once the water is warm, add all of the seasonings and the cream of chicken. Mix well in the chicken stock and turn off the heat.
4 - 6 cups chicken stock
½ cream of chicken soup
1 tbsp garlic powder
1 tsp onion powder
1 tbsp paprika
1 tsp italian seasoning
2 fresh thyme leaves
½ tsp red pepper flakes
½ container Savoie's dressing mix
Step 6
Grab the bowl of cubed cornbread, and add your cooked trinity mix, ground sausage mix, cooked shredded turkey necks, the honey and parsley. Cup by cup, add the flavorful chicken stock to the mixing bowl and mix well together. You can use 4 cups of the stock for a coarse dressing or all 6 cups for a more thick and smooth texture. Once everything is combined, use that same pan you used to bake the cornbread and add to the pan and smooth it out.
2 cooked smoked turkey neck meat, shredded
¼ cup honey
freshly chopped parsley
Step 7
With the oven on 350°F, cook for 25-35 minutes, again, depending on how you like the cornbread. For a creamy texture, cook for about 25 30 minutes. For a thicker texture, cook for a little longer until it is to your liking. Once cooked, take out and serve hot! Enjoy.
