Ingredients:

  • 2 lbs turkey necks, trimmed and cleaned
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 1 cup celery, chopped
  • 1 can diced tomatoes, undrained
  • 4 cups chicken or turkey broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp olive oil

Instructions:

  1. Chop all vegetables; set aside. Trim excess fat from turkey necks, if necessary.
  2. Heat olive oil in the pot over medium heat. Add turkey necks; brown on all sides, about 5-7 minutes.
  3. Add onion and garlic; sauté until softened and fragrant, about 3 minutes.
  4. Stir in carrots, potatoes, and celery. Cook for another 3-5 minutes. Sprinkle thyme, smoked paprika, salt, and pepper; mix well.
  5. Pour in diced tomatoes and broth. Add bay leaf; bring to a boil. Reduce heat; simmer covered for 1.5-2 hours, until meat is tender.
  6. Remove turkey necks; debone as desired. Return meat to the pot; adjust seasoning. Serve warm, garnished with fresh herbs if desired.