Use large Dutch Oven (5 qt or larger) to heat the bacon drippings.
Brown the necks in the drippings on all sides. do not let drippings burn or turn black.
Remove necks and saute onion, garlic, celery and bell pepper till wilted (3-5 min)
Blend flour into the drippings, stir to make a roux then add Worshestershire sauce, 1 quart of the chicken stock and stir to deglaze the pot.
Bring to a rolling boil to thicken then reduce to simmer.
Add turkey necks back to the pot. Make sure the stock covers the necks at least half way if not add more stock.
Return to a rolling boil, add green onions and parsley then cover and place in hot oven for 2 hours.
Test for tenderness at 1 1/2 hours meat should fall off bones.
Serve over steamed rice or alongside mashed potatoes
Brown the necks in the drippings on all sides. do not let drippings burn or turn black.
Remove necks and saute onion, garlic, celery and bell pepper till wilted (3-5 min)
Blend flour into the drippings, stir to make a roux then add Worshestershire sauce, 1 quart of the chicken stock and stir to deglaze the pot.
Bring to a rolling boil to thicken then reduce to simmer.
Add turkey necks back to the pot. Make sure the stock covers the necks at least half way if not add more stock.
Return to a rolling boil, add green onions and parsley then cover and place in hot oven for 2 hours.
Test for tenderness at 1 1/2 hours meat should fall off bones.
Serve over steamed rice or alongside mashed potatoes
