Southern Stewed Turkey Necks
Southern Stewed Turkey Necks
Turkey necks are really underrated. They contain a ton of meat and are a staple of southern cooking; particularly soul food. They are looked at as “poor man’s oxtails”, but there’s nothing poor about the flavor. The turkey necks get braised in Worcestershire sauce, chicken stock, and beer until the meat falls off the bone. The best part is that you should be able to find the turkey necks for $2/lb at most. They are typically served over rice along with the gravy that contains butter beans.
Ingredients
- 1 tbsp vegetable oil
- 2 lbs turkey necks
- 1 tbsp creole seasoning
- 1 small yellow onion diced
- 3 ribs celery diced
- 6 garlic cloves minced
- 1 green bell pepper diced
- 2 bay leaves
- 1 tsp thyme
- 1 tsp oregano
- 2 cups chicken stock
- 1/4 cup Worcestershire sauce
- 1/2 cup beer lager or pilsner
- 1 can butter beans
- 3 tbsp cornstarch
- 1/4 cup water
- salt to taste
- steamed white rice for serving
Instructions
- Season the turkey necks in creole seasoning. Brown the turkey necks in the oil for 10 minutes in a pot over medium high heat. Remove from the pot.
- Add in the onions. Brown for 5 minutes.
- Add in the bell pepper, celery, and garlic. Brown for 5 minutes.
- Pour in the Worcestershire sauce, beer and chicken stock. Scrape the bottom of the pot.
- Add the turkey necks back in. Season with thyme and oregano. Add in the bay leaves. Cover and simmer over low heat for 2 hours.
- Stir in the butter beans.
- Make a slurry with the cornstarch and water. Stir it into the pot until ther gravy thickens. Season with salt to taste.
Serve over steamed rice.
You must be logged in to post a comment.