Making Delicious Stuffing with Turkey Necks

Come Thanksgiving, a beautifully browned turkey takes center stage on the table. But just as important is the savory stuffing that accompanies it. While boxed stuffing from the store offers convenience nothing beats homemade stuffing made from scratch. For an extra flavor boost consider using the turkey neck in your stuffing recipe. This imparts rich taste and saves an often discarded part of the bird.

What is Turkey Neck?

The neck is an elongated section of the turkey that attaches the head to the body. It contains bone, cartilage and dark meat. The meat has a high concentration of collagen, which breaks down into gelatin when cooked slowly over low heat. This yields maximum flavor and moist texture.

While many recipes call for turkey giblets or liver in the stuffing, the neck can serve as an excellent addition or substitute. It provides similar richness at a portion of the cost.

Benefits of Using Turkey Neck

There are several advantages to incorporating turkey neck in your stuffing

• Adds moisture – The gelatin released from the neck keeps the stuffing deliciously moist.

• Boosts flavor – The neck has a deep, concentrated turkey taste.

• Saves money – Necks cost just $1-2 versus $5-7 for a bag of giblets.

• Reduces waste – Using the neck prevents it from going to the landfill.

• Easy to find – Necks are abundant and found year-round unlike giblets which peak at Thanksgiving.

How to Cook Turkey Necks for Stuffing

Proper preparation of the neck is key to maximize moisture and flavor. Here are two simple methods:

Stovetop

• Place neck in a pot and cover with water by 2 inches. Add aromatics like onion, celery, parsley and peppercorns.

• Bring to a boil then reduce heat to low. Simmer uncovered for 1-2 hours until meat is fall-off-the bone tender.

• Drain and set aside neck meat to cool. Strain and reserve cooking liquid.

Slow Cooker

• Add neck to a slow cooker and cover with water. Season with salt, pepper, herbs and aromatics.

• Cook on low for 6-8 hours until fully cooked and tender.

• Remove neck meat from bones. Save cooking liquid.

Either method yields super tender meat and concentrated turkey broth perfect for your stuffing!

Stuffing Recipes with Turkey Neck

The possibilities are endless when incorporating neck meat into stuffing recipes. Here are a few tasty ideas:

Classic Bread Stuffing with Neck Meat

Ingredients:

• Neck meat from 1 turkey
• 8 cups cubed bread
• 1 onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1⁄4 cup parsley, chopped
• 1⁄2 tsp dried sage
• 1 tsp poultry seasoning
• 1 cup neck broth
• 2 eggs, beaten
• 2 tbsp butter, melted

Instructions:

• Sauté onion, celery and garlic until soft.
• Toss with bread cubes, herbs, seasonings and neck meat.
• Add neck broth and eggs and mix well.
• Transfer to greased baking dish and drizzle with melted butter.
• Bake at 350°F for 45 mins until browned and crispy.

Wild Rice Stuffing with Turkey Neck

Ingredients:

• Neck meat from 1 turkey
• 4 cups cooked wild rice
• 1 apple, cored and diced
• 1 shallot, minced
• 2 ribs celery, diced
• 1 tsp dried sage
• 1⁄2 cup neck broth
• 2 tbsp butter, melted

Instructions:

• In a skillet, cook shallot and celery in butter until softened.
• Combine with rice, apple, sage and neck meat.
• Add neck broth and mix well.
• Bake in greased dish at 375°F for 30 mins until heated through.

Cornbread Stuffing with Turkey Neck

Ingredients:

• Neck meat from 1 turkey
• 4 cups crumbled cornbread
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1⁄4 cup cilantro, chopped
• 1⁄2 cup neck broth
• 1 egg

Instructions:

• Mix all ingredients except egg and broth.
• Add neck broth and egg and stir well to moisten.
• Bake in greased baking dish at 400°F for 20-25 mins until browned on top.

Cooking Guidelines

• For a 12-15 lb turkey, use 1 neck. For larger birds, use 2 necks.

• Bake stuffing separately from turkey to ensure it reaches safe temperature.

• If stuffing turkey, use a food thermometer to verify interior stuffing temp reaches 165°F.

• Refrigerate leftover stuffing within 2 hours and use within 3-4 days. Reheat thoroughly.

The Takeaway

Turkey necks offer an easy, budget-friendly way to add juicy texture, rich flavor and natural gelatin to your Thanksgiving stuffing. With minimal prep, they provide delicious moisture and turkey taste. Use the neck meat in your favorite bread, rice or cornbread stuffing recipe. Your guests will gobble up this savory, neck-enhanced stuffing!