Anyone know a good recipe for Turkey Wings and Dressing?

I've checked everywhere online and I got nothing. I would like to make turkey wings with dressing like with the wings inside the dressing. I know it's possible because I've seen it b4 and I bought a box of stove top cornbread dressing but I dont know if that'll work, anyway, any ideas will help. Thanks 2 all.Anyone know a good recipe for Turkey Wings and Dressing?
I buy the pepperidge farms corm bread stuffing.





Saute some diced celery and onion in butter, add homemade chicken broth and then some stuffing until it's the consistency i want.





When roasting chicken or cooking turkey wings to serve with dressing I drizzle with melted butter and sprinkle with salt, pepper and poultry seasoning.


now DRESSING is different than stuffing--to make it the easy way, make the stuffing part the same way, except add broken up biscuits with the cornbread ( stuffing mix) but you want it not as thick. Dressing is put in a pan and baked, not stuffed in or around the meat.





Cook dressing at about 350 or 375 for 45-60 min





( I usually make dressing out of homemade biscuits and homemade cornbread )Anyone know a good recipe for Turkey Wings and Dressing?
Beer Brined Grilled Turkey Wings





Recipe courtesy Emeril Lagasse, 2006





Show: Emeril LiveEpisode: Summertime Party





* RECIPE


* COMMENTS %26amp; REVIEWS(7)





*


Cook Time





1 hr 0 min


*


Level





Intermediate


*


Yield





6 to 8 servings





Close


Times:





Prep


1 hr 0 min


Inactive Prep


8 hr 30 min


Cook


1 hr 0 min


Total:


10 hr 30 min





Recipe Tools:





* Print Recipe


* Get Card


* Save Recipe





x


Select a Card Size





* CARD3x5 card


* CARD4x6 card





x


Add To My Recipe Box


Add To


Or Create New Folder





Please limit to 20 characters





Adding Recipe


Adding Recipe





Add Or Do Not Add





Success





This recipe was added to your Folder_Name folder.





Do not show this message again


Close


x


Add To My Recipe Box





Please sign in to add this recipe to your Recipe Box.





Sign In or Create your Recipe Box


Ingredients





* 4 cups water


* 2/3 cup fresh orange juice


* 1/3 cup fresh lemon juice


* 2 tablespoons fresh lime juice


* 1/2 cup kosher salt


* 1/2 cup packed light brown sugar


* 2 tablespoons Emeril's Southwest Essence or other Southwest seasoning


* 1 teaspoon crushed red pepper


* 1 cup chopped yellow onions


* 1 lime, sliced thinly


* 1/4 cup chopped fresh cilantro leaves


* 2 teaspoons minced garlic


* 2 (12-ounce) beers


* 5 pounds turkey wings, separated at the joints, second and third joints only (tips reserved for another use)


* 3 tablespoons vegetable oil


* 3 tablespoons Emeril's Poultry Rub or other poultry seasoning


* Bourbon BBQ Sauce, recipe follows


* Spicy Garlic Ranch Dressing, recipe follows





Directions





In a large, nonreactive container combine the water, orange juice, lemon juice, lime juice, salt, light brown sugar, Southwest Essenc,e and crushed red pepper and stir until the salt and sugar are completely dissolved.





Add the onions, lime slices, cilantro, garlic, and beer and stir gently to combine.





Add the chicken wings and position so that they are completely submerged in the brine. Cover with plastic wrap and refrigerate for at least 8 hours and up to 12 hours.





Remove the wings from the refrigerator and discard the brining solution. Pat wings dry with paper towels and set aside to come to room temperature for 30 minutes, covered.





Preheat a grill to low.





Brush the wings on both sides with the vegetable oil and sprinkle the Poultry Rub evenly over both sides.





Place wings on grill. Grill the wings, turning occasionally to promote even browning, until they are cooked through and the meat begins to pull away from the bones, 45 minutes to 1 hour.





Serve the wings with both sauces. Let cool briefly before serving.


Bourbon BBQ Sauce:





2 (14-ounce) bottles tomato ketchup





3/4 cup bourbon





1 tablespoon molasses





1 tablespoon Creole or whole-grain mustard





1 tablespoon chopped garlic





1/2 cup chopped onions





1/4 cup firmly packed light brown sugar





1 teaspoon hot pepper sauce





1 teaspoon Worcestershire sauce





1/2 teaspoon salt





1/4 teaspoon cayenne pepper





1 tablespoon peeled and grated fresh ginger





Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.





Spicy Garlic Ranch Dressing:





2 heads garlic





1/2 teaspoon olive oil





1 1/2 cups buttermilk





1/2 cup mayonnaise





1 1/2 teaspoons Essence, recipe follows





1/2 teaspoon kosher salt





1/2 cup fresh parsley leaves





1/4 cup chopped chives





1/2 teaspoon orange zest





Preheat oven to 350 degrees F.





Cut the top 1/2-inch off the head of garlic. Put the garlic in an ovenproof dish and drizzle with oil. Cook until garlic is soft, about 1 hour. Set aside until cool enough to handle. Halve the head of garlic widthwise. Press on the garlic to press out the cloves, and then put the garlic in a blender. Add the buttermilk, mayonnaise, Essence, salt, parsley, chives, and zest and pulse until blended. Cover and refrigerate until ready to use.





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):





2 1/2 tablespoons paprika





2 tablespoons salt





2 tablespoons garlic powder





1 tablespoon black pepper





1 tablespoon onion powder





1 tablespoon cayenne pepper





1 tablespoon dried oregano





1 tablespoon dried thyme





Combine all ingredients thoroughly.





Yield: 2/3 cup





Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.