Cornbread Stuffing

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INGREDIENTS

2 Ibs Smoked Turkey
16 oz sage sausage
1 can of Campbell's® Cream of Chicken Soup
48 oz chicken stock 16 oz water
Veggies: 1 large onion (chopped), 4 garlic cloves (minced),
4-6 celery stalks (chopped) pepper
2 tsp Avocado Oil

CORNBREAD

Your favorite recipe or pre-made
Sear the Meat: Heat 2 tsp avocado oil in a large pot. Sear smoked turkey on both sides for 4-5 minutes until browned. medium. • Simmer: Add chicken stock, enough to cover the meat and veggies. Season with thyme, oregano, basil, garlic powder, celery salt, black pepper, and Cajun seasoning. Add parsley, stir well, and bring to a boil. Reduce heat to medium-low and simmer for 1.5-2 hours until meat is tender and falling off the bone.
Cook Sausage: In a skillet, cook sage sausage until browned.
Crumble and set aside.

SHRED TURKEY

Once turkey is done, remove and let cool.
Shred or chop the meat, discarding the skin and bones. Mix Dressing: In a large bowl, combine cubed cornbread, Campbell's® Cream of Chicken Soup, sausage crumbles, and shredded turkey. Scoop out the cooked veggies from the broth and add to the mix. Ladle in broth, ½ cup at a time, stirring until you reach your desired consistency-moist but holding together.

BAKE

Transfer the mixture to a baking dish, cover with foil, and bake at 375°F for 25-30 minutes. Remove foil and bake uncovered for 15-20 minutes more.

GRAVY

For a quick gravy, whisk 1 tbsp flour into 1 cup of remaining broth. Simmer over low heat, stirring until thickened. Strain if needed.