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Lois Smothered Turkey Necks in Onion Gravy Recipe

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This recipe for Lois Smothered Turkey Necks in Onion Gravy, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas


8 turkey necks
½ cup bacon drippings
2 cups onions, sliced
1 cup celery, diced
1 cup red bell pepper, diced
1/4 cup garlic, minced
¼ cup flour
1 ½ quarts beef or chicken stock
2 tsp Worcestershire sauce
1 cup green onions, sliced
¼ cup parsley, chopped
salt and black pepper to taste
Louisiana Gold Pepper Sauce to taste

1. Turkey necks are available in packs of 6 in the poultry section of your supermarket. If they are whole, cut them in half for easier handling.
2. Season turkey necks well using salt, pepper and pepper sauce.
3. Preheat oven to 400 degrees F. In a large Dutch oven, heat bacon drippings over medium-high heat. Add the larger ends of the turkey necks and cook until golden brown on all sides.
4. Continue until all the neck pieces are browned. Remove and keep warm.
5. In the same Dutch oven add onions, celery, bell pepper and garlic. Sauté 3 – 5 minutes stirring occasionally, or until vegetables are wilted.
5. Sprinkle in flour and blend well into the vegetables.
6. Add 1 quart of the stock and Worcestershire sauce, blend well into the vegetables and bring to a rolling boil.
7. Reduce heat to simmer and add turkey necks, making sure that the stock covers the necks.
8. Add additional stock if necessary. Return the mixture to a rolling boil, top with green onions and parsley.
9. Cover, place in oven and bake for 2 hours, checking for tenderness at 1 ½ hours.
10. Cook until the meat is tender enough to fall off the bones. If not, allow the necks to continue baking.
Serve over steamed white rice or alongside whipped potatoes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Turkey necks are inexpensive and have a lot of flavor. They are often added to gumbo pots and usually hold up their end of the bargain by adding another layer of wonderful flavor. They also stand alone at big family gatherings because they are cheap and flavorful. Don't undercut the turkey neck. There is a lot of meat on "dem dare bones".




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