Boil turkey necks until done.
Skim off fat, if desired. Debone necks and discard bones.
Brown flour in a skillet; add stock and stir.
Add salt, pepper and turkey meat.
Add water if needed.
ver medium-high heat. Place turkey necks in the Dutch oven and
In a large pot cover turkey necks with water. Add salt and pepper to taste,. Add onion and simmer about an hour and a half.
Remove turkey and reserve 4 cups of the stock. If you do not have enough stock, add water or chicken stock.
Put rice in a large casserole dish cover with the stock and add the green pepper; give a stir and then lay turkey necks on top.
Bake at 375 degrees for one hour.
Simmer turkey necks, onion, celery, salt, pepper, rosemary and bay leaves in water for 2 1/2 to 3 hours.
Remove necks.
Cool. Strip meat from the bones.
Reserve turkey meat.
Spoon off fat. Bring broth to a boil.
Add bouillon cubes, carrots and rice. Cook 10 to 12 minutes.
Add beans and corn.
Now add everything together and cook for 10 to 20 minutes, until vegetables and rice are tender.
Combine flour, salt and pepper in paper or plastic bag.
Add a few necks at a time.
Shake to coat.
Heat shortening or oil in a stock pot on medium heat.
Brown necks on all sides.
Add onion, celery, garlic and bay leaf.
Saute 3 minutes.
Add water, bouillon cubes, celery seed and red pepper flakes.
Cover.
Cook on medium-low heat for 2 hours or until meat is very tender.
Add additional salt and pepper to taste, if needed.
Saute onion, celery and green pepper.
Add sausage.
Combine turkey gizzards, turkey necks and turkey livers.
Gradually add bread crumbs with enough turkey broth to moisten the stuffing. Add seasonings and butter.
Add crushed pecan followed by mushroom gravy.
Mix thoroughly.
Place in casserole dish and place in oven at 350\u00b0 for 30 minutes.
Brush a large turkey with vegetable oil or spray with Pam. Season it inside and out with salt and pepper.
Place a peeled onion inside the cavity.
(Reserve the giblets for a later Turkey Gumbo, augmented with smoked turkey necks and canned oysters.)
ver medium-high heat. Brown turkey necks in hot oil, about 6
Cook turkey necks in 2 qts. water until tender.
Remove meat from bones and return to broth.
Cook celery, carrots, and onion in a small amount of water until done and add to turkey mixture. Brown flour, black pepper, salt, garlic powder, and Greek seasoning in 3 Tbsp. oil and add to turkey mixture.
Simmer for 30 minutes.
Cut turkey necks up and flour lightly.
Saute in butter until brown.
Combine turkey and broth and simmer covered for 40 minutes. Add remaining ingredients, except parsley.
Simmer for 20 minutes more.
Add more broth if desired and sprinkle with parsley.
Serves 2 to 4.
Boil turkey necks with salt and pepper until almost tender. Add onions, bell pepper and carrots and continue to simmering until carrots are almost tender.
Add noodles; simmer for 4 minutes.
Add tomatoes, peas and crushed red pepper.
Make a paste with flour and water.
Stir in and cook for approximately 5 minutes.
Serve with Mexican cornbread.
Quick and easy.
A complete meal for the working woman or overworked housewife!
In a large pot boil turkey necks for 2 hours.
Peel and chop vegetables.
After 2 hours remove necks, add flour and add vegetables.
When the turkey necks are cool enough to touch, remove meat from the bones, and return meat to the pot.
Add salt and pepper.
cook for 45 minutes or until the turnip is tender.
Add rice and cook for 15 minutes.
May need to add more salt and pepper to your own taste.
Enjoy ^-^.
Salt and pepper turkey necks to taste.
Cut onions over necks and cook in about 2 cups of water until tender, about 1 hour. Add ketchup and other vegetables, one at a time, until dissolved. Add more water if sauce is too thick.
Put turkey necks, broth, garlic, onion, and seasonings in a pot and bring to a boil. Turn heat down and let simmer for 45 minutes to an hour.
Add green beans; bring back to a boil. Turn down heat and simmer til fork tender or to taste (about 45 - 60 minutes).
Adjust seasonings to taste.
Combine flour,salt,and pepper on paper or plastic bag. Add a few necks at a time. Shake to coat.
Heat shortening or oil in stockpot on medium heat. Brown necks on all sides. Add onion, celery, garlic and bay leaf. Saute 3 minutes. Add water, bouillon cubes, celery seed and red pepper flakes. Cover. Cook on medium-low heat 2 hours or until meat is very tender. Add additional salt and pepper to taste, if needed.
Boil necks; separate meat from bones.
Gradually blend flour and milk over low heat in skillet.
Add remaining ingredients. Simmer for 10 minutes.
Serve over toast, rice or noodles.
Serves 4.
Brown turkey necks in hot oil in a
Bring turkey necks to a boil; add salt and sugar to taste. Let cook 15 minutes.
Add cabbage, bell pepper and onion.
Cover and simmer until tender, about 20 minutes.
Cut or chop pepper, celery and onion into very small bite size pieces.
Season to taste and pour all ingredients into a skillet or pan.
Steam for 10 minutes or until pepper, onion and celery are tender.
Cook turkey necks or gizzards normally.
Season and cook until very tender.
Set aside for cooling.
Cover cleaned necks with water.
Cook until well done.
Add other ingredients.
Cook until vegetables are tender.
Very good with cornbread.