turkey neck soup

Name: Turkey Neck Soup
Prep time: 1 h
Cook time: 6 h
Yield: 6
Ingredients: 2 pound(s) 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 teaspoon(s) pepper corns; 2 to 4 - bay leaves, lightly crushed; 2 teaspoon(s) salt; - water to cover all ingredients; 2 tablespoon(s) olive oil; 3 clove(s) garlic, thinly sliced or shaved; 1 large leek, sliced and well washed; 12 large mushrooms; 2/3 cup(s) brown rice; 1/3 cup(s) wild rice; - salt and pepper

(2 RATINGS)

39 Pinches 1 Photo

Heidi Hoerman

Hingham, MA

Updated on Oct 11, 2011

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.

Rate

I used smoked turkey necks, and it came out amazing! This recipe is fantastic!

prep time 1 Hr

cook time 6 Hr

method ---

yield 6 to 8

Ingredients

2 pounds 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 teaspoons pepper corns
2 to 4 - bay leaves, lightly crushed
2 teaspoons salt
- water to cover all ingredients
2 tablespoons olive oil
3 cloves garlic, thinly sliced or shaved
1 large leek, sliced and well washed
12 large mushrooms
2/3 cup brown rice
1/3 cup wild rice
- salt and pepper

How To Make turkey neck soup

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.

Step 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.
Step 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.
Step 4

Pour the broth through a strainer and set aside. Discard the onions, celery, carrots, peppercorns, and bay leaf.
Step 5

In the now empty soup pot, heat olive oil and saute the shaved garlic leeks and mushroom until wilted.
Step 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.
Step 7

Adjust the taste with salt and pepper.
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