Crockpot Turkey Stew

Slow cooked turkey neck with gold potatoes, carrots, celery and pearl onions. Immersed in vegetable broth and cooked until tender and thick.

Ingredients

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 an instant pressure cooker on “sauté” mode. Sear the turkey necks on all sides.
Step 3

Add the carrots, celery, onions and potatoes with the broth.
Step 4

Stir in the garlic powder, black pepper and sauces. Season with salt to taste and cook on the “meat/stew” mode on high pressure for 1 hour to 1 ½ hours or until the meat is tender.
Step 5

Combine the starch with water and stir into the stew until thickening begins.
Step 6

Chef’s note: Anyone can cook this in a slow cooker. Using the same instructions of searing the turkey necks and placing them with all the vegetables and seasonings in a slow cooker. Cook for 4 hours on high or 8 hours on low, finishing with the thickening step.