Braised Turkey Gumbo

Slow cooked turkey neck in brown butter with sweet onion, celery and green bell pepper. Tomato and vegetable stock seasoned with creole spices immerse the turkey until thick and serve over white rice.

4 Servings
30 mins Prep Time
2 hours Total Time

Ingredients

1 2lb package Fresh Turkey Necks
2 tablespoons vegetable oil
¼ cup butter
1 cup diced yellow onion
1 cup diced celery
1 cup green bell pepper
1 ½ cups okra
2 tablespoons all-purpose flour
3 cups vegetable broth
2 tablespoons tomato paste
2 tablespoons creole spices

Serving Sides

2 cups with rice

Step 1

Prepare the turkey necks by removing the loose membrane and score, with a knife, through the silver-skin on all sides.
Step 2

Heat oil in a large stock pot and sear the necks on all sides. Remove and set aside.
Step 3

Melt the butter in the pot. Cook the onion, celery, pepper, and okra for 1-2 minutes and stir in flour until everything is coated.
Step 4

Stir in the broth, tomato paste and spices.
Step 5

Cook the gumbo for 1 ½ hours or until the meat is tender, stirring every 15 minutes to prevent sticking on the bottom of the pot.