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  1. #1

    Smothered Turkey Necks in Onion Gravy

    Smothered Turkey Necks in Onion Gravy
    PREP TIME: 2 ½ Hours
    SERVES: 6 - 8


    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

    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.

  2. #2
    Ima let dat pass dis time PrairieCajun's Avatar
    To all looking...the pic has nothing to do with the recipe. The pic does look interesting, but don't expect to see anything like it if you try this recipe.

    bidness is bidness and cookin is cookin
    Mental constipation...cured by Moral Fiber.

  3. #3
    Looter Assassin 504BigNasty's Avatar
    Man I want some neck bones...
    Guns I am looking to buy in this order
    Polish P64
    Bulgy Makarov
    Winchester 1300 Defender-Got one!
    Saiga 5.45x39 unconverted
    Norinco SKS Type M
    M-11 top cocker-Got one!
    Ruger Scout Rifle

  4. #4
    Professional Amateur

    Premium Member
    oleheat's Avatar
    It doesn't look done to me.

    I absolutely LOVE turkey WINGS & gravy.....Necks would be good too, I'm sure....
    Last edited by oleheat; September 1st, 2010 at 07:27 PM.
    Central/Pride, Evil Black Rifle Parish(EBR), LA

    “Remember the first rule of gunfighting... ‘have a gun.’"
    -Col. Jeff Cooper

  5. #5
    It is hard to find turkey necks in Vacherie come winter time. I love using 1/2 fresh and 1/2 smoked when I cook them.

  6. #6

    Now Here U Go!

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