Place the turkey wing or leg in the slow cooker, along with 6 cups turkey broth.
Let the turkey cook on high for 3 hours.
Remove the turkey from the broth ( but reserve the broth), and shred the meat, then set aside.
Next, melt down 4 tbsp of salted butter over medium heat, then toss in the chopped veggies, and minced garlic.
Season with the salt & pepper, then cook until translucent.
Remove the veggies from the pan, and set aside.
Next toss in the collard greens, and cook until tender.
Remove the greens from the pan, and melt down the 4 more tbsp of butter.
Add the cornbread dressing mix into a large mixing bowl, then pour in 6 cups of broth, and the melted butter.
Let sit for 15 minutes to soak up all the flavor.
Next, add in the minced veggies & garlic, collard greens, and smoked turkey.
Fold the ingredients.
Sprinkle in the sage, thyme, and red pepper flakes, then fold the ingredients some more.
Butter up a 9x13 bake dish, then add in the dressing.
Cover the dish with foil, and bake on 350 F ( make sure the oven is preheated!) for 50 minutes.
Once done, remove from the oven, and let sit for 10 minutes before serving.
Serve & enjoy!