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Prep Time: 2½ Hours
Yields: 6–8 Servings

Stews and gumbos made with turkey necks are often served at large family gatherings in Louisiana. Many of our Creole cultures take credit for this dish, but it was probably created by the African Americans who knew how to make masterful dishes out of lesser-used ingredients.

8 turkey necks
salt and black pepper to taste
Louisiana hot sauce to taste
½ cup bacon drippings
2 cups sliced onions
1 cup diced celery
1 cup diced red bell pepper
¼ cup minced garlic
¼ cup flour
1½ quarts beef or chicken stock
2 tbsps Worcestershire sauce
1 cup sliced green onions
¼ cup chopped parsley

Necks are usually sold already cut into 6-inch sections. If packaged whole, cut necks in half for easier handling. Season meat well with salt, pepper and hot sauce. Preheat oven to 400°F. In a large Dutch oven, heat bacon drippings over medium-high heat. Brown necks, cooking larger ends first. Cook each batch until necks are golden brown on all sides. Regulate heat to prevent bacon fat from burning. Remove necks and keep warm. In same Dutch oven, sauté onions, celery, bell peppers and garlic 3–5 minutes or until vegetables are wilted. Blend in flour to help thicken finished sauce. Add Worcestershire sauce and 1 quart of stock. Blend well and bring to a rolling boil. Reduce heat to simmer then add turkey. Make sure stock covers necks half way. Add more stock if necessary. Return mixture to a rolling boil then top with green onions and parsley. Cover, place in oven and bake 2 hours. Check for tenderness at 1½ hours. Continue baking until meat is tender enough to fall from bones. Serve over steamed white rice or alongside whipped potatoes.


































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