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Categories:
all-purpose salt fresh ground black pepper turkey necks shortening onion celery garlic bay leaf water chicken bouillon cubes celery red pepper salt
Viewed: 29 - Published at: 6 years agoIngredients
- 1/2 c. all-purpose flour
- 3/4 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 3 lb. turkey necks
- 2 Tbsp. shortening or oil
- 1 c. chopped onion
- 1 rib celery, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 2 c. water
- 4 chicken bouillon cubes
- 2 tsp. celery seed
- 1/4 tsp. red pepper flakes
- salt and pepper
Method
- 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.
