Fricassée of Turkey Necks

Prep Time:  2 Hours
Yields:  6 Servings

Comment:  Classic tailgaiting, Cajun-style.  This hearty and delicious fricassée is a crowd pleaser.  Is it really made with turkey necks…or could that be war-eagle?

Ingredients for Fricassée:
8 turkey necks (cut into 4 inch pieces)
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
1 cup mushrooms
1 can Rotel tomatoes
1 tsp chopped thyme
1 tsp chopped basil
3 quarts chicken stock
salt and cracked black pepper to taste

Method:
In a 1-gallon cast iron pot, heat oil over medium-high heat.  Add in turkey necks and brown on all sides.  Remove necks from pot and set aside.  Retain pan drippings for roux.  Whisk in flour, stirring occasionally to create a brown roux. Add onions, celery, bell peppers, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add mushrooms, tomatoes, thyme and basil. Pour in stock. Season with salt and pepper. Bring to a boil then reduce heat to simmer. Cover pot and allow to simmer 1 ½ hours or until necks are tender. Additional stock or water may be added to retain a stew-like consistency. Adjust seasoning if necessary. Serve over rice.