Belly Full on a Budget
My first turkey neck ever and it was quite yummy. This one pot of delicious turkey neck and dumplings was super filling. The epitome of a belly full on a budget. I’m not sure why turkey neck has such mixed reviews. People act as if it is disgusting or it doesn’t taste good. But this tasted really good to me. I felt like I was eating jumbo chicken necks. I have never had turkey neck before. If you are a lover of turkey neck keep reading.
I would absolutely cook turkey neck again, it
seems to have a stigma here in Jamaica. People see it as only for poor people
who can’t afford “quality” meats but honestly, I think it’s a really good meat
item to keep in the freezer to whip up for dinner. I for sure will continue to
buy it and cook it. I want to try brown stew next time which is the most popular
way to cook it here. I'm also going to try it bbq and curry. These will be
posted to Instagram so make sure to follow me to keep up with this newfound
love for turkey necks.
Ingredients (printable recipe)
2 lb fresh
turkey neck
1 lime
1-2 cup vinegar
to season
1 tablespoon
Cajun seasoning
1 tablespoon
sugar
2 teaspoon lime
juice
2 tablespoon
oil
1 tablespoon
onion powder
1 teaspoon
smoked paprika.
3 teaspoon salt
to stew
4 tablespoon
oil
1 cup finely
chopped carrots
1 cup finely
chopped celery
1 cup finely
chopped onion
3 garlic cloves
shredded
5 sprigs thyme
4 cups water
1 bouillon
stock cube (I use 1 tablespoon better than bouillon beef flavor)
2 teaspoon Cajun
seasoning
½ cup sliced
red bell pepper
flour dumpling
2 cup flour
¾ cup water
Instructions
To clean and
season
- Cutaway the silver skin-like layer on the outsides of the turkey necks. It is a membrane that is white/gray and thin. Cut away any excess fat, alto remove the esophagus in the center of the bone, it will have a white fatty substance inside. a wooden skewer pushed through gets it out very well.
- Next, the turkey neck has to be washed thoroughly with vinegar and lime or lemon. it cuts the rawness
- once washed pat dry to remove as much water as possible then season with cajun seasoning, sugar, lime juice, oil, onion powder, paprika, and salt. let it marinate overnight
- preheat the oven to 350
- heat the oil and brown the turkey necks on both sides
- add the onions, celery, garlic, thyme, and carrots.
- saute until the veggies are soft
- add water and 1 bouillon stock cube
- Cover and place in the oven to cook for 1.5 hours
- once the turkey necks are tender remove them from the oven and place them on the stovetop over medium heat.
- knead together the flour and water to form a dough and shape it into small round dumplings
- put the dumplings in the pot of stew to cook
- add more cajun seasonings and red peppers and allow them to reduce and thicken.
- If the sauce is thick before the dumplings are fully cooked add 1 cup of boiling water and allow it to cook and reduce (repeat if necessary)
- taste for seasoning if it needs more salt or spice add it here
- Serve over rice or eat as is. The dumplings in it are filling enough that you won't need any additional carbs.
- Greedy Tips:
- My cajun seasoning was a low-sodium version, with hardly any salt so I needed to add more salt. it also needed more pepper so feel free to make it as spicy as you like
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