Enduring classic recipe #2
TURKEY NECK BONES, GREEN BEANS, & POTATOES
Great for watching football games and full of rich creole flavors. The recipe from Annapolis Creed: Enduring Classic Recipes fills the home with wonderful flavors during the most wonderful times of the cool fresh airs during the fall and winter of each year. This is a awesome meal to keep the mind fit and the body feeling so good on the inside. The blend of tomatoes and other vegetable additions helps create a rich and tasteful juice to the delicate and tender turkey necks. This recipe works well even with leftover turkey scraps like the bottom of a turkey, legs, and necks. This saves money by extending the use of what is normally thrown away.
5-6 Turkey Neck Bones packaged from Butcher
3 large red potatoes or 9 mini red potatoes
1 can green beans (I like French style)
1 can Hunt Diced Basil & Garlic tomatoes
2 tablespoons of vegetable oil
4 pieces of bacon strips
2 tablespoons of minced garlic
Broth Seasoning during the simmer
24 ounces of chicken broth
2 chicken bouillon cubes
¼ cup apple cider vinegar
¼ cup sugar
8 tablespoons of butter
3 tablespoon seasoning salt
1 tablespoon onion powder
2 ½ tablespoon garlic powder
1 tsp black pepper
1 tsp cayenne pepper
First Cooking Time (1.5 - 2 hours)
Rinse your turkey necks and cover with water up to the handle screws. Boil your turkey necks in a big pot of water over medium heat (Number 7 on a gas stovetop) with ¼ onion, 1 tbsp garlic pepper, 1 tbsp garlic salt, 1 tbsp salt, 1 bell pepper until tender. Cook without the top then cover with a top when tender
Meanwhile, chop up 3 red potatoes into small pieces or mini (halves) and soak them in a bowl of water
Slice up one big onion into small pieces and slice up 4 strips of bacon into small pieces
Get a frying pan and place it over medium heat. Add 3 tbs. of oil to the frying pan. Add your chopped onions and bacon pieces along with 2 big tbs. of minced garlic. Allow them to fry for 10 minutes or until veggies become light brown. Turn off the fire once done and set it aside.
Once your turkey necks are done drain most of the juice.
Add to the pot, diced tomatoes, your chopped up potatoes, and your fried minced garlic onions and bacon pieces.
Add 6 cups of chicken broth and return to a boil
Season: Add to the pot 2 chicken bouillon cubes,1/4 cup of apple cider vinegar, 1/4 cup of sugar, 3 tbs of season salt, 1 tbs of onion powder, 2 tbs of garlic powder, 1 tsp of black pepper, and 1 tsp of cayenne pepper
Simmer over medium heat for 1.5 hour or until your green beans are as tender as you desire.
During the last 30 minutes turn down to simmer (3) and uncover to reduce the liquid, add the green beans and diced tomatoes. Turn off and let rest for 10 minutes before serving.
Enjoy this recipe
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Dr. Jordan Smith and his wife Joyce share some of their family recipes in the first cook book covering six decades of family dishes.