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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

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)

Directions

Step 1

Wash the turkey necks thoroughly under cold water and pat them dry with paper towels.

Step 2

Slice the onion, chop the garlic, dice the bell pepper, and slice the celery into small pieces. Set aside.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to create a roux.

Step 7

Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.

Step 8

Add the Worcestershire sauce, paprika, thyme, bay leaves, salt, black pepper, and red pepper flakes (if using) to the pot. Stir well to combine.

Step 9

Return the seared turkey necks to the pot, ensuring they are fully submerged in the liquid.

Step 10

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.

Step 11

Check the pot occasionally to stir and make sure the liquid level remains sufficient. Add more chicken broth or water if needed.

Step 12

Once the turkey necks are tender, remove the bay leaves from the pot and adjust the seasoning with more salt and pepper if necessary.

Step 13

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

Serving size	(2303.0g)

Amount per serving	% Daily Value*
Calories	2684.7

Total Fat 187.2g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 843.7mg	0%
Sodium 5537.7mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 9.1g	0%
Total Sugars 16.4g
Protein 185.3g	0%

Vitamin D 0IU	0%
Calcium 314.2mg	0%
Iron 20.1mg	0%
Potassium 3599.1mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 28.0%

Carbs: 8.2%