In the south anything can be smothered in a brown gravy and put over rice! It’s the perfect type of meal to feed a hungry appetite! #flychefaldenb #recipesbyaldenb #foodie #southerncooking #recipe
Yeah buddy! That's a meal I havent had in a long time. So hard to find raw turkey necks. Im gonna have to come out the burbs and head to a store in the hood 😂
This recipe is fire 🔥🔥🔥. Once you make this turkey neck recipe you may become addicted to eating turkey necks cooked this way. This man knows what he's doing!! 👍🏾👍🏾👍🏾
Let me just say, "My Brother, C'est si bon!!!" Chef Alden, I'm from the Wank, the bestbank...lol. I spent many days on a chair or stepstool in my grandma's kitchen stirring something or other. I also own about 40 vintage Cajun & Creole cookbooks. All the River Roads, all 3 Tony's books and his seasoning blend recipe is in there, both Paul Naquin's, Entergy's, & even Ralph & Cuckoo's. But every now & then I like to jump on RU-vid and try some recipes. I had some uncooked turkey necks left over from when I boiled some the other day, and wanted to smother them. That's when I landed on your recipe. Other than changing the butter to bacon grease and using Benoit's instead of Tony's, I followed it almost exactly. Your chocolate brown roux was a little on the "Cafe au Lait" side for me, I had to make the Cajun dark chocolate colored roux. Not sure if'n you're still in NOLA or where you get our necks if you are, but Chicken Mart on St. Claude & Mike's Meat Market on WB Expwy in Marrero, always run turkey neck by the case specials.
I’m from Va and so many people in other places don’t really know abt cooking them fresh necks.. it normally be the smoked ones but mane them Turkey necks be Goodt
Peel off membrane, scrub with a lemon. Season with Cajun Seasoning until your ancestors say to stop Heat 1/4c oil in a pan. Sear turkey necks on all sides Add 1/4c butter to the oil Whisk in 1/2c flour Slowly cook to a chocolate brown color Stop the roux from cooking by adding the chopped "Holy Trinity"(he used 1lg Onion, 1-Bell Pepper, 2 ribs-Celery) Cook until trinity is soft, onions and are translucent, then introduce the Pope(Garlic to taste) Add 1tbs ground sage Add 4c chicken broth Add 2 Bay leaves Return necks to pot Bring to a boil then reduce to a simmer Cover and cook for 2 hours, stirring occasionally. Serve over cooked rice of choice.
Google "Kermit Ruffins' Hot and Spicy Turkey Necks recipe" follow the NOLA recipe. He also has a barbecue turkey neck recipe and a smoked barbecue turkey recipe out there.
Try Benoit's Best Salt-Free Cajun Seasoning, it's all I use because my mom never cooked with salt. I'm from S. Louisiana and don't like Tony's because of the salt. Benoit's has all natural ingredients: Granulated Garlic, Granulated Onion, Spices, Dehydrated Parsley, Dehydrated Red Bell Pepper, Paprika. Tony's replaced salt with brown sugar in their salt-free version.
The Trinity is really originated in Louisiana cooking . I feel you bro but since I'm a Creole give Louisiana there props. There a difference in Louisiana cooking and the rest of the south. The rest of the south usually just uses belly peppers and onion no celery
