Directions
- 1Add onions, fresh garlic, bay leaves, and chicken bouillon to a pot.
- 2Add turkey necks to the pot.
- 3Season the turkey necks with seasoning.
- 4Pour water over the ingredients in the pot.
- 5Simmer the pot for 2 hours to overnight to create a broth and tenderize the turkey necks.
- 6Cut the green beans.
- 7Cook andouille sausage or bacon in a pan.
- 8Remove the sausage/bacon and add butter to the pan.
- 9Add flour to the pan and stir to make a roux.
- 10Add diced onion to the pan.
- 11Season the onions in the pan.
- 12Add minced garlic to the pan and mix.
- 13Add some broth to the pan.
- 14Add green beans to the pan and mix well.
- 15Pour in chicken stock and homemade broth.
- 16Add potatoes to the pan and mix.
- 17Simmer for 45 minutes.
- 18Add shredded meat (turkey necks) from the broth to the pan.
- 19Taste for seasoning and adjust if needed.
- 20Add water or stock if the liquid has reduced too much.
- 21Cover and continue to cook until desired consistency and tenderness.
Ingredients
- onions
- fresh garlic
- bay leaves
- chicken bouillon
- turkey necks
- seasoning
- water
- green beans
- andouille sausage or bacon
- butter
- flour
- diced onion
- minced garlic
- broth
- chicken stock
- potatoes
Equipment
potpanknifecutting boardcolander
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