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 ^-^.
ough to hold turkey and liquid, combine
iblets and neck from turkey; reserve for Savory Herb Gravy. Rinse Turkey with cold
poon until smooth. Separate the turkey skin from breast by sliding
aper towels. Place the turkey on a rack set inside
b>neck, giblets, and liver from the cavity of the turkey and reserve for
y ahead. Cover; chill.).
For turkey:
Mix butter and herbs
For paste:
Preheat oven to
nutes.
Sprinkle vegetables and turkey neck pieces around rack in pan
poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
Bring
5\u00b0F.
Rinse turkey inside and out;
hird of oven.
Place turkey on a rack set in
In saucepan, cook turkey neck.
Cover with water.
Add 1/2 cup celery and onion for about 1 1/2 hours, until neck is cooked.
In large bowl, combine 1 cup celery, onion, apples and walnuts with 1 package stuffing mix.
Take some of the neck meat and add to mixture.
Add water from pan until mixture is moistened.
Add melted butter with sage and poultry seasoning.
Salt and pepper to taste.
May add some stuffing bread, too.
Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
Strain broth; you should have close to 4 cups.
Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.
aucepan combine 3 cups water, turkey neck (and giblets, if using), celery
in cavity.
If stuffing turkey, spoon stuffing into main
Cook cornbread and let cool.
Break and crumble in large container and toast 1 loaf of white bread and crumble in cornbread.
Cook the chicken or turkey neck and giblets in boiling, salted water until done.
Remove giblets and dice finely. Cook 2 1/2 hours.
DIRECTIONS FOR TURKEY:
NOTE: Even though you
Marinate turkey in beer and 4 ounces Worcestershire sauce for 4 hours.
Then bake in clay cooker for 3 hours at 300\u00b0.
Remove turkey from cooker, debone and dice meat.
Reserve broth for use as soup stock.
Combine all ingredients in covered 6-quart soup pot and cook over low heat for 3 hours.
Refrigerate overnight before serving.
Simmer to reheat.
Keeps well in refrigerator for one week.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.