Type what you have

Ingredients

• ✓ turkey neck
• chicken broth
• giblet
• onion
• celery
• salt
• black pepper
• turkey drippings
• all-purpose flour

Instructions

1. 1 Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
2. 2 Strain broth; you should have close to 4 cups.
3. 3 Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.

By Allrecipes Member

Ingredients

• ✓ turkey neck
• parsley flakes
• onion powder
• garlic powder
• cayenne pepper
• black pepper
• salt
• sugar
• white vinegar
• milk
• turkey
• flour
• cornstarch
• turkey broth
• water
• green bell pepper
• vegetable oil
• giblet

Instructions

1. 1 Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil. Reduce heat to low; simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
2. 2 Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced giblet meat. Remove meat from neck; finely mince. Mash neck meat in a mortar with a pestle.
3. 3 Heat oil in large saucepan over medium-high heat. Add bell pepper; sauté until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan; immediately whisk in cornstarch and flour until smooth.
4. 4 Stir cubed turkey meat, 1/3 cup minced giblet meat, mashed neck meat, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil. Reduce heat to low; simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

By Doug O'Florida

Ingredients

• ✓ turkey neck
• turkey giblets
• water
• turkey drippings
• water
• cornstarch
• egg
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour.
3. 3 Strain broth and reserve 1/2 cup giblets.
4. 4 Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk together 1/2 cup cold water and cornstarch in a small bowl until smooth; pour into broth mixture in the saucepan and bring to a boil.
5. 5 While broth is coming to a boil, finely chop giblets.
6. 6 Reduce heat to low; stir giblets and hard-cooked egg into gravy.
7. 7 Simmer until gravy is thickened, about 5 minutes. Season with salt and black pepper.

By Bryn Audrey

Ingredients

• ✓ turkey neck
• giblet
• chicken broth
• onion
• carrot
• white wine
• celery leaf
• garlic
• bay leaf
• turkey drippings
• all-purpose flour
• butter
• salt
• black pepper

Instructions

1. 1 Cut turkey neck in half. Set liver aside.
2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
3. 3 Mix flour and butter together to form a thick paste.
4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

By Tikeren

Ingredients

• ✓ turkey neck
• vegetable oil
• onion
• celery
• carrot
• marsala wine
• water
• porcini mushroom
• garlic
• bay leaf
• butter
• porcini mushroom
• flour
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
2. 2 Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
3. 3 Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
4. 4 Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
5. 5 Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
6. 6 Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
7. 7 Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ turkey neck
• black pepper
• salt
• heavy cream
• all-purpose flour
• butter
• water
• porcini mushroom
• porcini mushroom
• garlic
• bay leaf
• water
• marsala wine
• carrot
• celery
• onion
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
2. 2 Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
3. 3 In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
4. 4 Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

By John Mitzewich