re: Recipe: Creole Stuffed Turkey Wings

I've been thinking about this dish since you posted it. Actually had never heard of it being a thing in Creole or Cajun cooking.

My grocer had some nice wings in tray packs this weekend so I figured I would give it a try.

Notes on a few things I did different:

I used onions, yellow bell peppers, parsley and diced jalapeños in the stuffing. I added some Italian bread crumbs to the mix after I scooped it out of the pot.

Also used 2 or 3 tablespoons of roux from a jar in the chicken broth. I let it simmer while I stuffed the wings.

I bought 4 wings so I had 8 pieces. I used the drumstick part of the wing too after watching a video of them being made at Laura's II. In fact you can make 2 slits in them for stuffing. I was surprised by how much I could get in each segment.

I put about 6 whole cloves of garlic in the braise before going into the oven.

I didn't use corn starch at the end since I added the roux.

Now a shameless plug for one of my in-laws who started a seasoning company (BDaddy's) while he was in high school. You can find it in stores around Jennings. That's what I used to season the wings and stuffing.

Mash for BDaddy's

Wings browned off and stuffed -



Ready for the oven - 325 for a couple of hours. I let it rest at 200 in the oven for another hour.