Unlock Maximum Flavor by Cooking Turkey Neck for Your Holiday Stuffing

The savory turkey neck is an underutilized part that can add incredible richness and depth of flavor to your Thanksgiving stuffing, Simmering the neck slowly infuses the cooking liquid with collagen and taste compounds that bring homemade flavor to bread-based stuffings Follow these simple steps to extract maximum turkey goodness from the neck for your holiday meal,

Why Cook the Turkey Neck for Stuffing?

There are several benefits to using the turkey neck in your stuffing recipe:

• Adds hearty turkey flavor from the bones, cartilage and bits of meat
• Yields gelatin and collagen to keep the stuffing moist
• Provides authentic old-fashioned taste
• Makes use of often discarded part of the bird
• Requires only minimal preparation – just a long simmer

The neck contains tendons, small bits of dark meat, and cartilage that release flavor, moisture, and body when slowly cooked in liquid Use this time-honored technique to give your stuffing an incredible turkey flavor boost

Step-by-Step Instructions for Preparing Turkey Neck

Follow these easy steps for incorporating turkey neck into your stuffing:

Ingredients Needed

• Turkey neck and giblets from a 12-15 lb bird
• Water or chicken broth to cover
• Salt and desired seasoning spices (optional)

Directions

1. Rinse the neck under cold water and pat dry. Place in a small pot.

2. Add enough water or broth to completely cover the neck. Season with salt and any desired spices.

3. Bring to a boil over high heat. Once boiling, reduce heat and simmer until fork tender – about 1 1⁄2 hours.

4. Occasionally check the pot and add more liquid as needed to keep neck fully submerged.

5. Once fully cooked, remove neck from pot and set aside to cool. Reserve cooking liquid.

6. Pull meat from the bones once cool enough to handle. Chop or shred meat.

7. Add chopped neck meat and cooking liquid to your favorite stuffing recipe.

8. Adjust seasoning if needed. Bake stuffing alongside turkey.

The long simmering draws out collagen and flavor from the bones, cartilage and tendons to significantly boost taste.

Cooking Tips for Maximum Flavor

• Add aromatics like onions, carrots, celery, garlic, and herbs to the cooking liquid.

• Use salted water or chicken broth for a savory base.

• Mix in other giblets like heart, gizzard, and liver for more richness.

• Reserve cooking liquid to add moisture and turkey flavor to the stuffing.

• Pull any little bits of meat off the cooked neck to mix in.

• Allow to simmer until fork tender for full flavor extraction.

Sample Stuffing Recipe with Turkey Neck

Turkey Neck and Sausage Stuffing

Ingredients:

• Cooked turkey neck meat, chopped
• 1 lb breakfast sausage, cooked and crumbled
• 1 onion, diced
• 3 stalks celery, diced
• 1 cup turkey neck cooking liquid
• 12 cups bread cubes
• 1 egg, beaten
• Poultry seasoning, salt, and pepper to taste

Instructions:

1. Cook turkey neck until tender, about 1 1⁄2 hours. Reserve liquid.
2. Chop neck meat once cool enough to handle.
3. Sauté onion and celery until soft.
4. Mix neck meat, sausage, veggies, bread cubes, egg and 1 cup cooking liquid.
5. Season with poultry seasoning, salt, and pepper.
6. Bake at 350°F until browned, about 45 minutes.

The simmered turkey neck provides incredible turkey flavor to complement the savory sausage in this classic bread stuffing. Use the neck cooking liquid to add just the right amount of moisture.

Frequently Asked Questions

How long should you simmer the turkey neck?

Simmer the turkey neck for 1 to 1 1⁄2 hours until the meat is fork tender and easily pulls off the bones. The long cooking time extracts maximum collagen and flavor.

Can you use the neck bones and cartilage in the stuffing?

Yes, finely chop or shred any little bits of meat remaining on the neck bones and cartilage after cooking. Add them to the stuffing for extra turkey flavor and texture.

What’s the best way to season the neck while simmering?

For maximum flavor, simmer the neck in salted chicken broth or turkey stock. You can also add aromatic vegetables and herbs like onion, carrots, celery, garlic, thyme, sage, and rosemary.

How do you use the cooking liquid?

Strain the neck cooking liquid and use it to add moisture, richness, and turkey flavor to your bread-based stuffing recipe. Start by adding 1 cup then adjust to reach desired consistency.

Can you prepare the cooked turkey neck in advance?

Yes. Fully cook the neck 1-2 days in advance. Cool, shred meat, and refrigerate in an airtight container. Add to stuffing just before baking and seasoning.

Don’t throw out the flavorful turkey neck this Thanksgiving. Simmer it low and slow to create an incredible rich turkey flavor base for your homemade bread stuffing. Follow these tips to make a memorable holiday meal.