16 Delicious Turkey Neck Recipes on Stove Savory

Mmm, are you ready to transform those often-overlooked turkey necks into mouthwatering meals? Whether you’re craving comfort food or looking for a budget-friendly dinner option, our roundup of 16 savory stove recipes will guide you through delicious possibilities. From rich stews to spicy broths, these dishes promise to delight your taste buds and inspire your next kitchen adventure. Keep reading to discover your new favorite way to enjoy turkey necks!

Savory Turkey Neck Stew with Vegetables

Many home cooks overlook turkey necks, but they’re a hidden gem for creating deeply flavorful stews. This Savory Turkey Neck Stew with Vegetables is a hearty, comforting dish that’s perfect for cooler days, guiding you through each step to ensure delicious results.

Ingredients

• 2 lbs turkey necks
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups diced potatoes

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 2 lbs turkey necks to the pot, browning them on all sides for about 10 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the turkey necks and set aside. In the same pot, add 1 large diced onion, 3 sliced carrots, and 3 sliced celery stalks. Cook until softened, about 5 minutes.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Return the turkey necks to the pot. Add 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Add 2 cups diced potatoes to the pot. Cover and simmer for another 30 minutes until potatoes are tender. Tip: Pierce a potato with a fork to check for doneness.
8. Remove bay leaves before serving.

Now, your Savory Turkey Neck Stew with Vegetables is ready to enjoy. Notice how the turkey necks have rendered their rich flavor into the broth, creating a stew that’s both hearty and nuanced in taste. Serve it with a slice of crusty bread to soak up every last drop of the delicious broth.

Spicy Braised Turkey Neck with Garlic and Herbs

Ever wondered how to transform turkey necks into a succulent, flavor-packed dish? This Spicy Braised Turkey Neck with Garlic and Herbs recipe is your ticket to a hearty meal that’s both comforting and bold in flavor.

Ingredients

• 2 lbs turkey necks
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 cup chicken broth
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 325°F.
2. In a large bowl, season the turkey necks with salt, black pepper, paprika, and cayenne pepper, ensuring each piece is evenly coated.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the turkey necks and sear until golden brown on all sides, about 3-4 minutes per side.
4. Add minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
5. Pour in the chicken broth, then sprinkle the fresh thyme and rosemary over the turkey necks.
6. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Braise for 2 hours, or until the turkey necks are tender and the meat easily falls off the bone.
7. Remove from the oven and let rest for 5 minutes before serving.

Serve this dish over a bed of creamy mashed potatoes or alongside steamed vegetables for a complete meal. The turkey necks will be fall-off-the-bone tender, with a rich, spicy broth that’s perfect for soaking up with crusty bread.

Turkey Neck Soup with Barley and Mushrooms

Now, let’s dive into making a comforting and hearty Turkey Neck Soup with Barley and Mushrooms, perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 2 lbs turkey necks
• 1 cup pearl barley
• 2 cups sliced mushrooms
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add turkey necks to the pot, browning them on all sides for about 5 minutes to develop flavor.
3. Remove turkey necks and set aside. In the same pot, add onions, carrots, and celery, sautéing until onions are translucent, about 5 minutes.
4. Stir in garlic and mushrooms, cooking for another 3 minutes until mushrooms begin to soften.
5. Return turkey necks to the pot. Add chicken broth, barley, salt, pepper, and bay leaf, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until turkey meat is tender and barley is cooked.
7. Remove bay leaf and discard. Adjust seasoning if necessary before serving.

You’ll love the rich, savory flavors and the tender texture of the turkey meat paired with the chewiness of the barley. For an extra touch, garnish with fresh parsley or a squeeze of lemon juice to brighten the dish.

Slow-Cooked Turkey Neck in Rich Gravy

Zesty and comforting, this slow-cooked turkey neck in rich gravy is a dish that brings warmth to any table. Perfect for beginners, this recipe guides you through each step to ensure a flavorful result every time.

Ingredients

• 2 lbs turkey necks
• 2 tbsp olive oil
• 1 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 2 lbs turkey necks to the skillet, browning on all sides for about 10 minutes total. Tip: Do not overcrowd the skillet to ensure even browning.
3. Transfer the turkey necks to a slow cooker.
4. In the same skillet, add 1 cup diced onions, 1/2 cup diced carrots, and 1/2 cup diced celery. Cook for 5 minutes until softened.
5. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Sprinkle 2 tbsp all-purpose flour over the vegetables, stirring to coat evenly.
7. Gradually pour in 4 cups chicken broth, stirring constantly to prevent lumps.
8. Bring the mixture to a simmer, then pour over the turkey necks in the slow cooker.
9. Add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme to the slow cooker. Tip: Stir gently to distribute the seasonings without breaking the turkey necks.
10. Cover and cook on low for 6 hours or until the turkey necks are tender. Tip: Check the gravy consistency; if too thin, remove the lid and cook on high for the last 30 minutes.

Every bite of this dish offers tender turkey necks enveloped in a rich, savory gravy. Serve it over mashed potatoes or with a side of crusty bread to soak up every last drop of the delicious gravy.

Turkey Neck and Bean Chili on Stove

When the weather turns chilly, there’s nothing quite like a hearty bowl of chili to warm you up. This Turkey Neck and Bean Chili is a comforting dish that combines rich flavors with a methodical cooking process, perfect for beginners to follow along.

Ingredients

• 2 lbs turkey necks
• 1 tbsp olive oil
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 2 lbs turkey necks to the pot, browning on all sides for about 8 minutes total. Tip: Ensure the pot is not overcrowded to allow proper browning.
3. Remove turkey necks and set aside. In the same pot, add 1 cup diced onion and 1/2 cup diced green bell pepper, sautéing until softened, about 5 minutes.
4. Stir in 2 cloves minced garlic, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
5. Return the turkey necks to the pot. Add 1 can kidney beans, 1 can black beans, 1 can diced tomatoes, 2 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, covering and simmering for 1.5 hours. Tip: Stir occasionally to prevent sticking.
7. After 1.5 hours, remove the turkey necks, shred the meat off the bones, and return the meat to the pot. Tip: Discard the bones and any gristle.
8. Simmer uncovered for an additional 30 minutes to thicken the chili.

Rich in flavor and with a tender texture, this chili is a satisfying meal on its own or served over rice for an extra hearty dish. The turkey necks add a depth of flavor that’s unmatched, making this chili a standout.

Herbed Turkey Neck with Root Vegetables

Preparing a hearty and flavorful dish doesn’t have to be complicated, especially when you’re working with herbed turkey neck and root vegetables. This recipe is perfect for those looking to explore the rich flavors of poultry paired with the earthy sweetness of vegetables, all cooked to perfection.

Ingredients

• 2 lbs turkey neck
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 4 cups chicken broth
• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 cup onion, chopped

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, combine the turkey neck with olive oil, salt, black pepper, dried thyme, and dried rosemary, ensuring each piece is evenly coated.
3. Heat a large oven-safe skillet over medium-high heat and sear the turkey neck pieces for 3 minutes on each side until golden brown.
4. Remove the turkey neck from the skillet and set aside. In the same skillet, add the chopped carrots, potatoes, and onion, sautéing for 5 minutes until slightly softened.
5. Return the turkey neck to the skillet, nestling it among the vegetables. Pour in the chicken broth until the ingredients are just covered.
6. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 1.5 hours, or until the turkey neck is tender and the vegetables are soft.
7. For a richer flavor, remove the lid or foil during the last 20 minutes of baking to allow the top to brown slightly.
8. Once done, carefully remove the skillet from the oven and let it rest for 5 minutes before serving.

Herbed turkey neck with root vegetables offers a succulent texture and a depth of flavor that’s both comforting and sophisticated. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Turkey Neck Gumbo with Okra and Shrimp

On a chilly evening, nothing warms the soul quite like a hearty bowl of Turkey Neck Gumbo with Okra and Shrimp. This dish combines rich flavors and textures, making it a perfect meal for any gathering or a cozy night in.

Ingredients

• 2 lbs turkey necks
• 1 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 lb okra, sliced
• 1 lb shrimp, peeled and deveined
• 6 cups chicken stock
• 2 bay leaves
• 1 tsp thyme
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering.
2. Add the turkey necks and brown on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, whisk the flour into the oil to make a roux. Cook, stirring constantly, until the roux is a dark chocolate color, about 20 minutes.
4. Add the onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are softened, about 5 minutes.
5. Stir in the okra and cook for another 5 minutes.
6. Return the turkey necks to the pot. Add the chicken stock, bay leaves, thyme, and paprika. Bring to a boil, then reduce heat to low and simmer for 2 hours.
7. Add the shrimp and cook until they are pink and opaque, about 5 minutes.
8. Season with salt and pepper to taste.

Hearty and flavorful, this gumbo boasts a velvety texture with a slight crunch from the okra. Serve it over a bed of steamed rice or with a side of crusty bread to soak up the rich sauce.

Smothered Turkey Neck with Onions and Peppers

Creating a comforting and flavorful dish like Smothered Turkey Neck with Onions and Peppers is easier than you might think, especially when you follow these step-by-step instructions. Let’s dive into the process.

Ingredients

• 2 lbs turkey necks
• 2 cups chicken broth
• 1 large onion, sliced
• 1 bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Instructions

1. Preheat your oven to 350°F.
2. Season the turkey necks evenly with salt, black pepper, garlic powder, onion powder, and paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add the turkey necks to the skillet and sear until golden brown on all sides, about 3-4 minutes per side.
5. Remove the turkey necks from the skillet and set aside.
6. In the same skillet, add the sliced onion and bell pepper, sautéing until they begin to soften, about 5 minutes.
7. Return the turkey necks to the skillet, nestling them among the onions and peppers.
8. Pour the chicken broth over the turkey necks and vegetables.
9. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
10. Bake for 1.5 to 2 hours, or until the turkey necks are tender and the meat easily pulls away from the bone.

Lusciously tender and packed with deep, savory flavors, this dish pairs wonderfully with creamy mashed potatoes or over a bed of steamed rice. The onions and peppers melt into a sweet, aromatic sauce that perfectly complements the richness of the turkey necks.

Turkey Neck and Lentil Stew

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Turkey Neck and Lentil Stew is a dish that promises warmth and satisfaction. Perfect for beginners, this recipe walks you through each step to ensure a flavorful outcome.

Ingredients

• 2 lbs turkey necks
• 1 cup dried lentils
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 2 lbs turkey necks to the pot, browning them on all sides for about 10 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the turkey necks and set aside. In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 5 minutes.
4. Stir in 3 minced garlic cloves, cooking for 1 minute until fragrant.
5. Return the turkey necks to the pot. Add 1 cup dried lentils, 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 bay leaf.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the turkey meat is tender and falls off the bone. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Remove the bay leaf and discard. Shred the turkey meat from the bones and return it to the stew. Tip: For extra flavor, let the stew sit for 10 minutes before serving.

You’ll love the tender turkey and creamy lentils in this stew, a combination that’s both comforting and nutritious. Serve it with a slice of crusty bread to soak up the rich broth, or over a bed of rice for a more substantial meal.

Turkey Neck with Creamy Mushroom Sauce

Let’s dive into preparing a comforting and flavorful dish that’s perfect for any season. Turkey Neck with Creamy Mushroom Sauce combines rich flavors and tender textures, making it a hearty meal that’s sure to impress.

Ingredients

• 2 lbs turkey necks
• 2 cups sliced mushrooms
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the turkey necks with salt, black pepper, garlic powder, and onion powder, ensuring they’re evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Add the turkey necks and sear until golden brown on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Transfer the seared turkey necks to a baking dish and bake in the preheated oven for 45 minutes, or until tender.
5. In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté until they’re soft and golden, about 5 minutes. Tip: Sautéing mushrooms until they release their moisture enhances their flavor.
6. Sprinkle flour over the mushrooms and stir to combine, cooking for 1 minute to remove the raw flour taste.
7. Gradually whisk in chicken broth and heavy cream, bringing the mixture to a simmer. Cook until the sauce thickens, about 5 minutes. Tip: Whisk constantly to prevent lumps from forming.
8. Remove the turkey necks from the oven and pour the creamy mushroom sauce over them, ensuring they’re well coated.
9. Serve hot, garnished with fresh herbs if desired. The turkey necks should be fall-off-the-bone tender, with the creamy mushroom sauce adding a rich and velvety texture. Pair with mashed potatoes or steamed vegetables for a complete meal.

Turkey Neck and Rice Pilaf

Sometimes, the most comforting dishes come from the most unexpected parts of the pantry. Today, we’re diving into a hearty and flavorful Turkey Neck and Rice Pilaf that’s sure to warm your soul and fill your belly. Perfect for beginners, this recipe breaks down each step to ensure success.

Ingredients

• 2 lbs turkey necks
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add turkey necks, browning on all sides for about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove turkey necks and set aside. In the same pot, sauté onion and garlic until translucent, about 3 minutes.
4. Stir in rice, salt, pepper, and paprika, coating the rice with the oil and onion mixture for 2 minutes.
5. Pour in chicken broth and return turkey necks to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Tip: Resist the urge to lift the lid to keep the steam in.
6. After 25 minutes, remove from heat and let sit, covered, for 10 minutes. Tip: This allows the rice to absorb any remaining liquid and become fluffy.
7. Fluff rice with a fork before serving.

Flavorful and tender, the turkey necks impart a rich depth to the pilaf, while the rice remains perfectly separate and fluffy. Serve this dish with a side of steamed greens for a complete meal that’s both satisfying and nutritious.

Turkey Neck with Tomato and Basil Sauce

You might not think of turkey necks as a gourmet ingredient, but when simmered in a rich tomato and basil sauce, they transform into a tender, flavorful dish that’s both economical and delicious.

Ingredients

• 2 lbs turkey necks
• 2 tbsp olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add turkey necks to the pot, browning them on all sides, about 5 minutes per side. Tip: Do not overcrowd the pot to ensure even browning.
3. Remove turkey necks and set aside. In the same pot, add diced onion and sauté until translucent, about 3 minutes.
4. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Return turkey necks to the pot. Add crushed tomatoes, basil, salt, pepper, and water, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. Tip: The low and slow cooking ensures the turkey necks become fork-tender.
7. After 2 hours, remove the lid and simmer for an additional 30 minutes to thicken the sauce. Tip: The sauce should coat the back of a spoon when ready.

Best enjoyed over a bed of creamy polenta or with crusty bread to soak up the sauce, this dish offers a comforting blend of flavors with the turkey necks providing a satisfying chew. The tomato and basil sauce is bright and herbaceous, perfectly complementing the richness of the meat.

Turkey Neck and Spinach Curry

Here’s a dish that combines rich flavors with hearty ingredients, perfect for those looking to explore beyond the usual chicken or beef curries. Turkey Neck and Spinach Curry is a comforting meal that’s both nutritious and satisfying, ideal for a family dinner or a cozy night in.

Ingredients

• 2 lbs turkey necks
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• 1 cup water

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add turkey necks to the pot, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove turkey necks and set aside. In the same pot, add onion, garlic, and ginger, sautéing until soft, about 3 minutes.
4. Stir in curry powder, turmeric, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
5. Return turkey necks to the pot, adding coconut milk and water. Bring to a boil, then reduce heat to low, covering and simmering for 1.5 hours. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
6. Add spinach to the pot, stirring until wilted, about 2 minutes. Tip: Fresh spinach adds a vibrant color and nutrients, so add it last to preserve its qualities.
7. Remove from heat and let sit for 5 minutes before serving.

Just as the turkey necks become tender and flavorful, the spinach adds a fresh contrast, making this curry a delightful mix of textures. Serve it over steamed rice or with warm naan bread to soak up the rich sauce.

Turkey Neck with Honey Glaze and Rosemary

Gathering around the table for a hearty meal is one of life’s simple pleasures, and today, we’re diving into a dish that’s as flavorful as it is comforting. This recipe combines the rich, deep flavors of turkey neck with the sweet and aromatic touch of honey and rosemary, creating a dish that’s sure to impress.

Ingredients

• 2 lbs turkey neck
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the honey, olive oil, chopped rosemary, salt, and black pepper until well combined.
3. Add the turkey necks to the bowl, ensuring each piece is thoroughly coated with the honey mixture.
4. Transfer the coated turkey necks to a baking dish, arranging them in a single layer.
5. Pour the water into the baking dish around the turkey necks to prevent drying.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. After 1 hour, remove the foil and continue baking for another 30 minutes, or until the turkey necks are golden brown and tender.
8. Halfway through the uncovered baking time, baste the turkey necks with the juices from the dish to enhance flavor and moisture.
9. Once done, let the turkey necks rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and succulent, these honey-glazed turkey necks offer a perfect balance of sweet and savory, with the rosemary adding a fragrant depth. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that delights the senses.

Turkey Neck and Potato Hash

Preparing a hearty Turkey Neck and Potato Hash is simpler than you might think, and it’s a fantastic way to turn humble ingredients into a comforting meal. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 lbs turkey necks
• 4 cups potatoes, diced
• 1 cup onion, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 cups water

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp olive oil.
2. Add 2 lbs turkey necks to the skillet, browning them on all sides for about 5 minutes per side. Tip: Ensure the skillet is hot before adding the turkey necks to achieve a good sear.
3. Remove the turkey necks from the skillet and set aside.
4. In the same skillet, add 1 cup chopped onion, sautéing until translucent, about 3 minutes.
5. Add 4 cups diced potatoes to the skillet, along with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika, stirring to combine.
6. Return the turkey necks to the skillet, nestling them among the potatoes.
7. Pour 2 cups water into the skillet, bringing the mixture to a simmer.
8. Cover the skillet and reduce the heat to low, cooking for 45 minutes. Tip: Check occasionally to ensure there’s enough liquid, adding a little more water if necessary.
9. After 45 minutes, remove the lid and increase the heat to medium, cooking for an additional 10 minutes to reduce any remaining liquid. Tip: The hash is ready when the potatoes are tender and the turkey necks are fully cooked.
10. Serve the hash hot, ensuring each plate has a good mix of turkey necks and potatoes.

Delightfully tender turkey necks and perfectly cooked potatoes come together in this hash, offering a satisfying texture and rich flavor. For a creative twist, top each serving with a fried egg or serve alongside a crisp green salad.

Turkey Neck with Black Bean Sauce

Every home cook knows the comfort of a hearty, flavorful dish that doesn’t require a trip to a specialty store. Turkey Neck with Black Bean Sauce is one such recipe, offering a rich depth of flavor with ingredients you likely already have in your pantry.

Ingredients

• 2 lbs turkey necks
• 1 cup black beans, soaked overnight
• 2 tbsp vegetable oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cups water
• 1/2 tsp salt

Instructions

1. Rinse the soaked black beans under cold water and set aside.
2. Heat vegetable oil in a large pot over medium heat (350°F).
3. Add minced ginger and garlic to the pot, sautéing until fragrant (about 1 minute).
4. Place turkey necks in the pot, browning each side for 3 minutes.
5. Stir in black beans, soy sauce, sugar, and salt, ensuring the turkey necks are well-coated.
6. Pour in water, bringing the mixture to a boil before reducing to a simmer.
7. Cover the pot and let it simmer for 2 hours, checking occasionally to ensure the liquid doesn’t evaporate completely.
8. After 2 hours, remove the lid and increase the heat to medium-high to reduce the sauce to your desired consistency (about 5 minutes).

You’ll know the turkey necks are perfectly cooked when the meat is tender enough to fall off the bone. The black bean sauce should be thick, clinging to the meat, with a savory-sweet balance that’s irresistible. Try serving this dish over a bed of steamed rice to soak up every last drop of sauce.

Conclusion

Variety is the spice of life, and our roundup of 16 Delicious Turkey Neck Recipes on Stove Savory proves just that! Whether you’re craving something hearty, spicy, or sweet, there’s a recipe here to satisfy your taste buds. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!