Turkey Neck Soup
Makes 6-8 servings
- 2-3 lbs turkey necks, cut in 3″ lengths
- 3 tbsp salt pork fat (or veg oil)
- 2 lg onion, sm chopped
- 2 minced cloves garlic
- 6 cups chicken broth (or water)
- ½ tsp Newfoundland savoury
- 2 bay leaves
- 2 lg celery sticks, sm diced
- 4 lg carrots, sm dice
- 2 lg parsnips, sm dice
- 1 sm turnip, sm cube
- 6 med potatoes, sm cube
- Salt & pepper
Boil turkey necks for 20 minutes and drain water. In a stewing pot, high heat, sauté turkey necks in small batches in pork fat until brown. Lower to med heat; add onion and garlic, continue cooking until onion is translucent (approx 5 minutes). Stir in chicken broth, savoury, bay leaf and bring to a boil. Season to taste and simmer for 2 hours. Add celery, carrot, parsnip, turnip and simmer for 15 minutes. Add potato and cook for another 15 minutes or until all vegetables are tender. Serve soup piping hot with fresh homemade crusty bread.
- If turkey necks are too large, cut in 3” lengths.
- If you wish just turkey meat in your soup, remove turkey necks from broth and remove meat from bone before you put in vegetables.
- Cut vegetables approx the same size.
Newfoundland & Labrador has the largest caribou herd in the world