This is part of a special series of recipe posts by Utokia Langley of She’s Got Flavor as we lead into Thanksgiving! Make sure you check back everyday for another recipe!

Let me just start by thanking God for Grandma Langley. She is my husband’s mother and such an angel to everyone around her. So for this recipe posting purpose she is affectionately known as Grandma Langley but to me she is Mom (love you Mom)! NOW let us bow our heads and be thankful it’s Thanksgiving and Grandma Langley is making her infamous Corn Bread Dressing. She has 3 sons and I’ve seen each of them eat this corn bread dressing until they are sick! YES it’s one of those dishes you look forward to every year and the one you keep eating even when your stomach has warned you it might explode at any time. IT’S THAT GOOD PEOPLE! I have to be honest I cheated a few of Grandma Langley’s steps just to save time but I followed 99% of Grandma Langley’s recipe! Lastly, this is Thanksgiving and its 2012; we have to thank God for just having a meal. The economy is still down and many are without work and worse without a meal! I implore you to in return for this FREE Thanksgiving recipe that you donate at least 1 non-perishable food item to a food bank or make a dish for a homeless shelter for Thanksgiving! Enjoy this fabulous corn bread dressing but don’t forget your end of the deal on this one! Thanks in advance!!

INGREDIENTS:

4 boxes of prepared crumbled Jiffy Corn Bread
4 pieces of wheat toast
2 beaten eggs
4 cups of thinly sliced celery
2 cups of diced white onions
1.5 pounds of turkey necks
2 – 12 fl. oz. cans of evaporated milk
2 sticks of unsalted butter (to sauté the celery & onions)
1 stick of unsalted butter (to cook with the turkey necks)
3 cups of chicken broth
Sea Salt (to taste)
Ground Pepper (to taste)
Granulated Garlic (to taste)
Adobo All Purpose seasoning (to taste)
Cooking spray to spray your baking dish (I use Pam)

READY, SET GO:

1. Pre-heat oven to 350
2. Put your turkey necks in a large sauce pot in 3 cups of chicken broth, 1 stick of butter, sea salt, granulated garlic, ground pepper and adobo all-purpose seasoning and bring to a boil
3. Once turkey necks are boiling, turn heat down to medium and allow to cook for 30-35 minutes or until tender
4. Once turkey necks are tender turn heat off and remove from liquid but DO NOT throw away the liquid
5. When turkey necks cool remove the skin and pull meat from turkey necks and set aside (discard bones & skin)
6. Prepare corn bread as directed on back of boxes and crumble in a big bowl while warm (be careful not to burn yourself)
7. Tear toast into small pieces while warm and add to crumbled corn bread (be careful not to burn yourself) ““ this is your corn bread mixture
8. Melt 2 sticks of butter and sauté celery & onions until tender and add to crumbled corn bread mixture
9. Add turkey neck meat to corn bread mixture
10. Add liquid (seasoned chicken broth & butter) from pot you used to cook turkey necks to corn bread mixture
11. Add evaporated milk to corn bread mixture
12. Add beaten eggs to corn bread mixture
13. Stir all together until well incorporated
14. Spray baking dish with cooking spray
15. Pour corn bread mixture into baking dish and bake for about 15-20 minutes or until light golden brown (do not overcook or it will get dry)
16. FINALLY when serving add your favorite gravy
17. ENJOY, ENJOY, ENJOY!!!

Double ingredients to make more

Don’t forget to offer people gravy as a topping to this lovely recipe!!

AND REMEMBER – this is Thanksgiving and its 2012; we have to thank God for just having a meal. The economy is still down and many are without work and worse without a meal! I implore you to in return for this FREE Thanksgiving recipe that you donate at least 1 non-perishable food item to a food bank or make a dish for a homeless shelter for Thanksgiving! Enjoy this fabulous corn bread dressing but don’t forget your end of the deal on this one! Thanks in advance!!

Utokia ~
Sizzle Sizzle Baby