Smothered Turkey Wings with Rice, Candied Yams, Collard Greens & Baked Mac and Cheese

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: Season the turkey wings with salt, pepper, garlic powder, onion powder, paprika, and poultry seasoning.

Step 3: Heat olive oil in a large skillet and brown the turkey wings on both sides. Transfer to a baking dish.

Step 4: In the same skillet, sauté the sliced onion and minced garlic until softened.

Step 5: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and Worcestershire sauce until smooth.

Step 6: Pour the gravy over the turkey wings, cover tightly with foil, and bake for 2 to 2½ hours until tender.

Step 7: While the turkey wings cook, combine rice, water, salt, and butter in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes. Fluff with a fork.

Step 8: Toss the sweet potatoes with brown sugar, melted butter, cinnamon, nutmeg, and vanilla extract.

Step 9: Spread the sweet potatoes in a baking dish and bake for 35–40 minutes, stirring once, until tender and caramelized.

Step 10: Cook the bacon in a large pot until crisp. Add the onion and cook until softened.

Step 11: Add the collard greens, chicken broth, garlic powder, salt, and pepper. Simmer for 45–60 minutes until tender.

Step 12: Cook the macaroni according to package directions. Drain and set aside.

Step 13: In a saucepan, melt butter and whisk in flour. Cook for 1 minute.

Step 14: Gradually whisk in milk and heavy cream. Cook until slightly thickened.

Step 15: Stir in the cheddar cheese, Monterey Jack cheese, salt, pepper, and paprika until smooth.

Step 16: Mix the cheese sauce with the cooked macaroni and transfer to a greased baking dish.

Step 17: Bake for 20–25 minutes until bubbly and lightly golden on top.

Step 18: Serve the smothered turkey wings over rice with candied yams, collard greens, and baked mac and cheese on the side.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days.

Reheat turkey wings with their gravy in a covered dish at 325°F (165°C) until heated through.

Reheat rice with a splash of water to prevent it from drying out.

Warm the mac and cheese in the oven or microwave, adding a little milk if needed to restore creaminess.

Candied yams and collard greens can be reheated in the microwave or on the stovetop.

Freeze turkey wings and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.