Turkey Necks With Rice Food

TURKEY NECKS WITH RICE

Turkey Necks With Rice image

I guess you can call this comfort food. It's very easy to make and taste great! Try it with hot sauce on the side.

Provided by Adam K.

Categories Poultry

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

10 -15 turkey neck
salt and pepper
water
1 large onion, sliced
1 large green bell pepper, chopped
2 cups rice
4 cups stock

Steps:

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.

BOILED TURKEY NECKS RECIPE - (4/5)

Boiled Turkey Necks Recipe - (4/5) image

Provided by á-10847

Number Of Ingredients 7

Ingredients

1 pound deli cut turkey necks
2 cups chopped celery
1 whole chopped onion
garlic powder
black pepper
Chef Paul's Poultry Seasoning
cayenne pepper

Steps:

In a large stew pot, combine the turkey necks, celery and onions. Cover with water just above the meat and veggies. Bring to hard boil, then cover pot with top and boil at medium for 1 hour. After 1 hour of cooking, add your seasonings. Continue to boil for 1 1/2 hours or until meat is tender. Add water if necessary. Enjoy!!

RED BEANS AND RICE

Red Beans and Rice image

It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.

Provided by Food Network

Categories side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 22

Ingredients

2 pounds smoked turkey necks
Kosher salt
1 bay leaf
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving

Steps:

For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.

STEWED TURKEY NECKS

Stewed Turkey Necks image

Make and share this Stewed Turkey Necks recipe from Food.com.

Provided by mightyro_cooking4u

Categories Poultry

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
3 lbs turkey neck
2 tablespoons shortening (Crisco or oil)
1 cup onion, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 bay leaf
4 chicken bouillon cubes
2 teaspoons celery seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

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.

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