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Turkey Necks Smothered in Gravy

I love rice and gravy, of any kind! So something smothered in gravy is right up my ally this is a Sunday kind of meal, when you turn on old school music and put a glass of wine and just cook, nothing like it. I hope y'all enjoy it as much as I do!
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours

Ingredients
  

  • 3 pounds turkey necks Make sure you wash and clean your protein.
  • 1/3 cups olive oil extra virgin ( may need another teaspoon)
  • 1 shallot diced
  • 1 diced bell pepper
  • 3 garlic cloves dices fresh garlic
  • 5 cups chicken stock or beef stock I use chicken
  • 1/2 cup flour all purpose
  • 1 tbsp each seasoning I used garlic ,salt, pepper, seasoning salt, crushed red peppers,
  • 1/2 tbsp Kitchen Bouquet Browning

Instructions
 

  • In a bowl, season the clean turkey necks with the seasonings, I listed all seasoning I used but use whatever you prefer. coat the necks in seasoning, you may need more than 1/2 tbsp be generous with the seasoning. But be mindful of the salt use wisely.
  • coat the bottom of your dutch oven or pot with the olive oil place turkey necks and let them brown on all sides remove once browned (set aside)
  • Stir in the flour until complete mix into the leftover seasoning in the bottom of the dutch oven
  • add in you shallots/garlic/bell pepper and sauté for about 2 minutes,
  • add in the chicken stock or stock of your choice stir ingredients together. Add in the turkey necks
  • the turkey necks will need to come to a nice boil reduce heat to low and let cook for about 2 1/2 hours until the turkey necks are falling off the bone.
  • serve over rice and enjoy.

Notes

The sauce will thicken up you can add more stock in the pan to thin it out a little. 
Also when adding the vegetables to the flour you can add a tsp on olive oil so they can brown just a little. 
when cleaning your turkey necks make sure you clean them extremely well I use lemon to scrub them clean. 
Also RINSE YOUR RICE! Get the starch off it. 
enjoy!