COMMENT:
Turkey neck stew or gumbo is often served at large gatherings such
as Mardi Gras parties in Louisiana. The reason is simple. First,
the meat is inexpensive and quite flavorful, but more important,
there’s a lot of meat on those turkey necks so they’re
good for a large crowd and the flavor mimics beef, veal, pork and
chicken.
INGREDIENTS:
- 8 turkey necks
- ½ cup bacon drippings
- 2 cups onions, sliced
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- 1/4 cup garlic, minced
- ¼ cup flour
- 1 ½ quarts beef or chicken stock
- 2 tbsps Worcestershire sauce
- 1 cup green onions, sliced
- ¼ cup parsley, chopped
- salt and black pepper to taste
- Louisiana Gold Pepper Sauce to taste
METHOD:
Turkey necks are normally available in packs of 6 in the poultry
section of your supermarket. The necks are usually cut into 2 (6-inch)
sections but if they are packaged whole, cut them in half for easier
handling. Season turkey necks well using salt, pepper and pepper
sauce. Preheat oven to 400 degrees F. In a large dutch oven, heat
bacon drippings over medium-high heat. Add the larger ends of the
turkey necks and cook until golden brown on all sides. Regulate
the heat to keep the bacon fat from burning. Continue until all
the neck pieces are well browned. Remove and keep warm. In the same
dutch oven add onions, celery, bell pepper and garlic. Sauté
3 – 5 minutes stirring occasionally, or until vegetables are
wilted. Sprinkle in flour and blend well into the vegetables. This
will help to thicken the finished sauce. Add 1 quart of the stock
and Worcestershire sauce, blend well into the vegetables and bring
to a rolling boil. Reduce heat to simmer and add turkey necks, making
sure that the stock covers the necks by a minimum of half way. Add
additional stock if necessary. Return the mixture to a rolling boil,
top with green onions and parsley. Cover, place in oven and bake
for 2 hours, checking for tenderness at 1 ½ hours. It is
imperative that the meat is tender enough to fall from the bones.
If not, allow the necks to continue baking. Serve over steamed white
rice or alongside whipped potatoes.
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