𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐒𝐓𝐄𝐖𝐄𝐃 𝐓𝐔𝐑𝐊𝐄𝐘 𝐍𝐄𝐂𝐊𝐒 𝐖𝐈𝐓𝐇 𝐌𝐔𝐒𝐇𝐑𝐎𝐎𝐌 𝐆𝐑𝐀𝐕𝐘| 𝐒𝐌𝐎𝐓𝐇𝐄𝐑𝐄𝐃 𝐓𝐔𝐑𝐊𝐄𝐘 𝐍𝐄𝐂𝐊𝐒| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a recipe for STEWED TURKEY NECKS WITH MUSHROOM GRAVY. Both our Creole and Cajun family members cook their stewed turkey necks exactly the same. These turkey necks are well-seasoned and tender enough to eat with your fingers.

Give this good luvin from the oven recipe for STEWED TURKEY NECKS WITH MUSHROOM GRAVY a try.

And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.

𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:

[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀

[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:

2 pounds TURKEY NECKS
2 tablespoons BACON DRIPPINGS
2 tablespoons VEGETABLE OIL or EXTRA LIGHT OLIVE OIL
1/2 cup YELLOW ONION, chopped
1/2 cup BELL PEPPER, chopped
1/4 cup CELERY, chopped
3 tablespoons ALL-PURPOSE FLOUR
2-3 tablespoons CREOLE SEASONING
1 teaspoon GARLIC, minced
1 large JALAPENO, seeded
2 cups WARM WATER
4 ounces fresh MUSHROOMS, sliced