Certainly! Here’s a detailed recipe for Smothered Turkey Necks with Gravy and White Beans with Smoked Sausage, designed to be engaging and exclusive:
Smothered Turkey Necks and Gravy
Ingredients:
- 4 turkey necks
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley, for garnish (optional)
Instructions:
- Prep the Turkey Necks:
- Rinse the turkey necks under cold water and pat dry with paper towels. Season generously with salt and pepper.
- Sear the Turkey Necks:
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the turkey necks on all sides until deeply golden, about 5-7 minutes per side. Remove from the pot and set aside.
- Saute the Vegetables:
- In the same pot, add chopped onion, celery, and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the Pot:
- Pour in chicken broth and scrape the bottom of the pot to release any browned bits. Bring to a simmer.
- Simmer the Turkey Necks:
- Return the browned turkey necks to the pot. Add dried thyme, dried oregano, and bay leaf. Cover and reduce heat to low. Simmer gently for 2-3 hours, or until the turkey necks are tender and the meat easily pulls away from the bone.
- Thicken the Gravy:
- Once the turkey necks are cooked, remove them from the pot and set aside. Increase the heat to medium-high and simmer the gravy until thickened to your liking, about 10-15 minutes. Season with additional salt and pepper if needed.
- Serve:
- Arrange the turkey necks on a platter and spoon the gravy over them. Garnish with chopped parsley if desired. Serve hot with white beans and smoked sausage.