Oh the best part of the turkey that you can get year round. Great for adding such a super yummy flavor to soups, gravies and stock. It seems this over looked little gem is often than not thrown out on turkey day, or *gasp* dare say used for crab baiting a crab pot. This little star needs to be used more often.
So to start off here is a soup recipe, but remember there are more uses than just for soup which I will have of course links to, so you too can enjoy this culinary little gem. Let the linking begin!
2 Turkey Necks
1 Can or 2 Cups Chicken Stock
Water to cover necks
3 Cloves Garlic, mashed
1 tsp. Dried Minced Onion
2 Tbsp. Celery Tops, chopped
Dash or two of Tony’s Cajun seasoning (or poultry)
Salt and Pepper to taste (use lots of pepper for a cold)
2 tsp. Guar Gum (or arrowroot) & enough water to mix (opt.)
1 Can or 2 Cups Chicken Stock
Water to cover necks
3 Cloves Garlic, mashed
1 tsp. Dried Minced Onion
2 Tbsp. Celery Tops, chopped
Dash or two of Tony’s Cajun seasoning (or poultry)
Salt and Pepper to taste (use lots of pepper for a cold)
2 tsp. Guar Gum (or arrowroot) & enough water to mix (opt.)
Remove the necks and cool just long enough to handle, then pick the meat off the bones and throw back into the pot.
Whisk the Guar Gum in water to blend well, and pour into the soup, stirring well.
Let set for 5 minutes to thicken.
Smothered Turkey Necks in Onion Gravy
Baked Turkey Necks
Smoked Turkey Necks Black Eyed Peas and Rice
Bacon Bird with Turkey Neck Gravy
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