TURKEY NECKS SMOTHERED IN CREAM SHERRY MUSHROOM BROWN GRAVY

This video is about to make SMOTHERED TURKEY NECKS IN A CREAM SHERRY MUSHROOM BROWN GRAVY.
INGREDIENTS
Serves 4-6
INGREDIENTS
4 1/2 pounds turkey necks (about 12)
16 Ounces Baby Bella mushrooms coarse chop
1/4 Cup lite olive oil
2 Tbsp. butter
1 1/2 cups Cream Sherry wine
8 cups chicken stock
1 Tbsp. Kocher salt
1 Tbsp. black pepper
1 Tbsp. Granulated Garlic
1 Tbsp. Granulated Onion
1 Tbsp. Sweet Basil
2 Tbsp. poultry seasoning
1 Tbsp. Fancy Paprika "not smoked"
2 cups diced onion
1 cup green bell pepper
1 cup chopped celery
2 Tbsp. fresh parsley minced (Italian Flat Leaf)
6 toes fresh garlic minced
1/3 cup plus 1Tbsp. All-purpose flour plus 1 Tbsp.
1 Tsp. Kitchen Bouquet if needed (I didn’t use it)
4 Green onions chopped / reserve some green tops for garnish

Neck Prep
Using a sharp thin blade knife, slide blade under membrane and remove as much of the silver skin as possible.
Season turkey necks with a little salt and black pepper.

MAIN INSTRUCTIONS
Make sure you pre heat your oven to 350° F.

In a 6-7 quart Dutch oven over a medium high heat, brown off turkey necks in lite olive oil and butter then set them aside on a sheet pan. Sprinkle each neck with granulated onion and garlic, paprika and poultry seasoning.

Using the same Dutch oven on a med/high heat, there should be enough oil there to start sautéing your onions. Wait till they are browned off a bit. In a minute or two, add in the chopped mushrooms.
Add in a tablespoon or two of cream sherry to help deglaze the bottom of the pot.
When your onions and mushrooms are sautéed nicely, add in the bell peppers, celery, parsley, and garlic and stir well. Add in some green onion as well.
Sauté some more to let all the veggies get soft. Just a few minutes.
Now it's time to add in the flour and stir stir stir until all the flour disappears.

It’s now time to add the wine and chicken stock.
The gravy is now forming so it's time to add the Worcestershire sauce and poultry seasoning.
It's a good time to test for salt and pepper.

Make sure your heat is up to medium high. You are wanting to bring it up to a boil.
When the boil begins, lower your heat to medium low.
Add in Kitchen Bouquet if you feel you need to brown up the gravy. If not, don't add it.
Add in more granulated garlic and onion, the rest of the poultry seasoning and more paprika.
Add in a spoon of sweet basil too.
Stir well. If there's any flour stuck to the bottom, you want to scrap that off to get it into the gravy.
If your gravy tastes good and looks good too, it's time to put the turkey necks into the gravy.
Bring to a bubbling simmer.

Turn the fire OFF!
Cover dat pot! Now slide into the 350°F oven for two hours and 20 minutes.
You'll know they're done when the meat comes off easily with a fork.
When you are happy with your turkey necks, takem out of the oven.
Reach in that pot with a large serving spoon so the necks don't fall apart.
It's time to eat Cher!

SERVE WITH
Mashed potatoes or rice and a vegetable.
Have an extra plate on the table for bones.

Chef Notes: You can allow the turkey necks to cool completely until you are ready to eat.
Then just warm em up a bit.
If you want to make a double batch, add a bit more seasonings, chicken stock and flour to thicken. I don't think it's necessary to double the entire recipe.

This recipe was created by Chef Frank Davis. I had to change it a bit but only a tiny bit. All credit goes to the late Frank Davis. It was an honor and a privilege to cook by his side for many years at WWL TV in New Orleans.

Видео TURKEY NECKS SMOTHERED IN CREAM SHERRY MUSHROOM BROWN GRAVY канала The Sanders Kitchen