Heidi Hoerman Recipe

Turkey Neck Soup

By Heidi Hoerman heidicookssupper


Recipe Rating:
Serves:
6 to 8
Prep Time:
Cook Time:

Heidi's Story

Turkey necks are often very inexpensive and make an excellent, tasty broth for soup.

This recipe adds leeks, mushrooms, wild rice, and brown rice to the turkey stock for a hearty thick soup.

Ingredients

2 lb
turkey necks
2 medium
onions, peeled and quartered
2 medium
carrots, scrubbed and cut into 1 inch pieces
2 large
stalks celery, cut into 1 inch pieces
2 tsp
pepper corns
2 to 4
bay leaves, lightly crushed
2 tsp
salt
water to cover all ingredients
2 Tbsp
olive oil
3 clove
garlic, thinly sliced or shaved
1 large
leek, sliced and well washed
12 large
mushrooms
2/3 c
brown rice
1/3 c
wild rice
salt and pepper

Directions Step-By-Step

1
In a large soup pot, put turkey necks, onions, carrots, celery, pepper corns, bay leaves, and salt. Pour water into the pot until all ingredients are covered.
2
Bring the mixture to a boil and then either simmer on stop of the stove or put a 350 degree oven. Simmer for 3 to 4 hours or until the broth is well flavored.
3
Remove the turkey necks from the broth. When they are cool enough to handle, remove the meat from the bones and set aside. Discard the bones and any fatty or tough bits.
4
Pour the broth through a strainer and set aside. Discard the onions, celery, carrots, peppercorns, and bay leaf.
5
In the now empty soup pot, heat olive oil and saute the shaved garlic leeks and mushroom until wilted.
6
Add the rice, turkey meat and broth to the leeks and mushrooms. Bring to a simmer and continue to cook on top of the stove or place in a 350 degree oven for 1 1/2 hours or until the rice is fully cooked.
7
Adjust the taste with salt and pepper.

About this Recipe


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11 Comments

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Jodie Holtby Jodester51
Nov 14, 2014
I tried this recipe and say it's Family Tested & Approved!
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Patsy G lovetocookpatsy
Sep 29, 2012
Oh my goodness! I love turkey necks,it is the best part of the turkey! I will make this soup as soon as it cools down here. It's still in the 90's.
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Dec 1, 2011 - Karla Everett shared this recipe with discussion group: Rice is Nice Group
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Terrie Hoelscher Blessed1
Oct 12, 2011
I have seen recipes for leeks that look marvelous. Just haven't gotten around to trying them. One of the recipes is for a sort-of "braised" leeks, and they look so browned and "wilt-y" and delicious.
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Heidi Hoerman heidicookssupper
Oct 11, 2011
Terrie, you can use both the white part and anything that is light green and still tender. The big trick with leeks is to make sure you get all the grit out of them. That's why you cut them up first, separate all the layers, and then wash them. There can be grit in between any of the layers like celery. My husband turned me onto leeks. They have a wonderful mild oniony flavor that is great in a soup or stew.