Turkey Necks with Rice
Indulge in the comforting flavors of hearty soul food with this Turkey Necks with Rice recipe, a dish that combines tender, slow-simmered turkey necks with a flavorful vegetable-infused gravy served over fluffy white rice. Perfectly seasoned with bold spices like smoked paprika and thyme, this recipe creates a rich, savory broth that turns everyday ingredients into a deeply satisfying meal. With a cook time that allows the turkey necks to become fall-off-the-bone tender, this recipe is ideal for family dinners or a cozy weekend treat. Garnished with fresh parsley for a burst of freshness, this Southern-inspired delicacy is as wholesome as it is flavorful. Whether you're looking for a taste of comfort food or a new way to enjoy turkey necks, this dish is sure to become a favorite.
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Recipe Information
Ingredients
- 2 lbs Turkey necks
- 2 tbsp Vegetable oil
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 4 cups Water
- 4 cups Chicken or turkey stock
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 2 cups Uncooked white rice
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Rinse the turkey necks under cold water and pat them dry with paper towels. Season them lightly with salt and pepper.
Sear the turkey necks in the hot oil for 3-4 minutes on each side until browned. Remove them from the pot and set them aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
Return the turkey necks to the pot along with the water and chicken or turkey stock. Stir in the bay leaves, thyme, smoked paprika, salt, and black pepper.
Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1.5-2 hours, stirring occasionally, until the turkey necks are tender and the flavors have melded together.
About 30 minutes before the turkey necks are finished cooking, prepare the rice. Rinse the rice under cold water until the water runs clear, then cook it according to the package instructions.
Once the turkey necks are tender, taste the broth and adjust the seasoning if necessary.
Serve the turkey necks and gravy over a bed of cooked rice. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 6773 mg | 294% | |
| Total Carbohydrate | 360.5 g | 131% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 16.6 g | ||
| Protein | 205.8 g | 412% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3750 mg | 80% | |
*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.
