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Turkey Neck Gumbo Over Rice
We'd always make this turkey gumbo shortly after Thanksgiving. This turkey neck gumbo recipe calls for over a dozen turkey necks—stock up now.
👥 8 Servings👤 Chris Scott📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a large Dutch oven, heat the oil over medium heat. Add the onion, bell peppers, celery, and garlic and cook for ⏱️ 3 minutes, or until translucent. Add the turkey necks and caramelize for about ⏱️ 8 minutes. Remove the necks from the pot and set aside. Add the flour and filé powder to the pot to make a roux and stir continuously for ⏱️ 25 minutes, until it is dark brown.
(420 g) finely diced onion3 cups(360 g) finely diced green bell peppers3 cups(360 g) finely diced red bell peppers3 cups(360 g) finely diced celery3 cupsturkey necks18(140 g) all-purpose flour1 cup(2.8 L) chicken stock12 cups
2
Return the turkey necks to the pot along with the chicken stock and thyme. Stir and bring to a boil over high heat. Lower the heat to a simmer, cover, and cook for ⏱️ 1 hour.
(420 g) finely diced onion3 cups(360 g) finely diced green bell peppers3 cups(360 g) finely diced red bell peppers3 cups(360 g) finely diced celery3 cupsturkey necks18(140 g) all-purpose flour1 cup(2.8 L) chicken stock12 cups
3
Skim the excess fat off the top of the gumbo. Season with salt, pepper, and hot sauce and serve over the rice.
(420 g) finely diced onion3 cups(360 g) finely diced green bell peppers3 cups(360 g) finely diced red bell peppers3 cups(360 g) finely diced celery3 cups(140 g) all-purpose flour1 cup(2.8 L) chicken stock12 cupsHot sauce
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