Smoked Turkey Neck Stew Recipe

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There’s something deeply comforting about a rich, flavorful stew, and smoked turkey necks add a special depth of flavor that’s irresistible. Whether you're making it for a cozy weeknight dinner or prepping for a weekend feast, this turkey neck stew will leave everyone at the table asking for seconds. The combination of colorful vegetables, savory spices, and tender turkey necks simmering in a rich broth creates a dish that's both hearty and packed with flavor. Plus, it's a great way to introduce some bold staples into your cooking repertoire!

FAQ:

1. Can I make this stew in advance?
Yes! In fact, this turkey neck stew tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat over low heat when ready to serve.

2. Can I substitute smoked turkey necks?
If you can't find smoked turkey necks, you can substitute with smoked turkey wings or drumsticks. These cuts will still provide that rich, smoky flavor. Alternatively, you can use fresh turkey necks, but the stew will lack the smoky element.

3. How spicy is this dish?
The heat level can be adjusted based on your preference. Scotch bonnet peppers are very spicy, so if you want a milder stew, either omit them or use just one and remove it after simmering. For more heat, leave the peppers whole or chop them up for extra kick.

4. What sides go well with this stew?
This stew pairs beautifully with white rice, mashed potatoes, or crusty bread. You could also serve it with cornbread or dumplings for a heartier meal.

5. Can I freeze the leftovers?
Absolutely! This stew freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Smoked Turkey Neck Stew Recipe

Chefchosen

Servings

4-6

Prep Time

20 minutes

Cook Time

2 hours

Category

Stews

Whether you're making it for a cozy weeknight dinner or prepping for a weekend feast, this turkey neck stew will leave everyone at the table asking for seconds. The combination of colorful vegetables, savory spices, and tender turkey necks simmering in a rich broth creates a dish that's both hearty and packed with flavor. Plus, it's a great way to introduce some bold staples into your cooking repertoire!

Smoked Turkey Neck Stew Recipe

Ingredients

  • 2 tbsp olive oil

  • 1 red bell pepper, small diced

  • 1 green bell pepper, small diced

  • 2 celery stalks, small diced

  • 1 large yellow onion, small diced

  • 2 carrots, small diced

  • 6-8 garlic cloves, minced

  • 2 tbsp unsalted butter

  • 1 tbsp epis or green seasoning

  • 1 tbsp chicken bouillon base

  • 2 tbsp tomato paste

  • 1 ½ tbsp Very Noicee Seasoning

  • 1 tsp cayenne pepper

  • 1 tsp cumin powder

  • 3 lbs smoked turkey necks

  • 3 sprigs of thyme

  • 2 scotch bonnet or habanero peppers (optional, for heat)

  • 3 bay leaves

  • Chicken stock or water as needed

  • 2 sprigs of fresh parsley

  • 2 tbsp ketchup

  • ½ tbsp unsalted butter (for finishing)

  • Freshly chopped green onions (for garnish)

Directions

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    1. Begin by prepping all your vegetables—dice the bell peppers, celery, onion, and carrots into small pieces. Mince the garlic cloves and set everything aside.

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    1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the red and green bell peppers, celery, onions, and carrots. Sauté for 5-7 minutes until softened and fragrant.

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    1. Stir in the minced garlic and sauté for another 1-2 minutes. Then, add the butter, epis, chicken bouillon base, tomato paste, Very Noicee Seasoning, cayenne pepper, and cumin powder. Stir everything together until well combined and the spices become aromatic.

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    1. Toss in the smoked turkey necks and coat them well with the veggie and spice mixture. Let them brown slightly for about 5 minutes.

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    1. Add the thyme sprigs, scotch bonnet peppers (if you like some heat), the fresh parsley and bay leaves. Pour in enough chicken stock or water to cover the turkey necks. Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Let the stew cook for 1.5 to 2 hours, or until the turkey necks are tender and falling off the bone. Stir occasionally and add more liquid if needed.

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    1. Once the turkey necks are tender, stir in the ketchup. Allow it to simmer for another 10 minutes. For a richer finish, add the final ½ tbsp of unsalted butter and stir until melted.

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    1. Remove the thyme sprigs, bay leaves, and scotch bonnet peppers. Ladle the stew into bowls and garnish with freshly chopped green onions. Serve hot with rice, mashed potatoes, or bread on the side to soak up the flavorful broth.

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