Stewed Turkey Necks
Delve into the rich, comforting flavors of Stewed Turkey Necks, a soul-warming dish that celebrates tender, fall-off-the-bone meat simmered to perfection in a savory, aromatic broth. This recipe begins with golden-browned turkey necks, paired with a medley of sautéed vegetables like onions, bell peppers, and celery that add depth and sweetness to the dish. A luscious roux thickens the base, enriched with chicken broth and seasoned with fragrant thyme, smoky paprika, and a touch of heat from optional red pepper flakes. Slow-cooked for hours, this hearty stew delivers maximum flavor with minimal fuss. Serve it over fluffy white rice or creamy mashed potatoes, and finish with a sprinkle of fresh parsley for a comforting Southern-style meal that will have everyone coming back for seconds. Perfect for cozy dinners, this one-pot recipe is a must-try for fans of homestyle cooking.
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Recipe Information
Ingredients
- 2 lbs Turkey necks
- 1 large Yellow onion
- 4 pieces Garlic cloves
- 1 medium Bell pepper (any color)
- 2 pieces Celery stalks
- 2 tablespoons Vegetable oil
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash the turkey necks thoroughly under cold water and pat them dry with paper towels.
Slice the onion, chop the garlic, dice the bell pepper, and slice the celery into small pieces. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Sear the turkey necks in the hot oil for about 3-4 minutes per side, or until they are browned all over. Remove the necks and set aside on a plate.
Reduce the heat to medium and add the sliced onions, bell peppers, celery, and garlic to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and aromatic.
Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
Add the Worcestershire sauce, paprika, thyme, bay leaves, salt, black pepper, and red pepper flakes (if using) to the pot. Stir well to combine.
Return the seared turkey necks to the pot, ensuring they are fully submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the turkey necks simmer for 1.5 to 2 hours, or until the meat is tender and falls off the bones.
Check the pot occasionally to stir and make sure the liquid level remains sufficient. Add more chicken broth or water if needed.
Once the turkey necks are tender, remove the bay leaves from the pot and adjust the seasoning with more salt and pepper if necessary.
Serve the stewed turkey necks hot, spooned over a bed of white rice, mashed potatoes, or your favorite side. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 5538 mg | 241% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 16.4 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3599 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
