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Turkey neck with turkey hearts and gizzards

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Ingredients for 4 servings:

  • 2 large turkey giblets (2 necks, 4 stomachs and 4 hearts)
  • nutmeg
  • 1 garlic clove(s)
  • 1 m.-sized onion(s)
  • 1 sprig(s) rosemary
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious

Cut the turkey necks into approximately 4 pieces, halve the stomach and heart. Place everything in a pan, season with salt, pepper, and nutmeg, and simmer covered in its own juices for about 60 minutes. Turn the pieces of meat every 15-20 minutes. Ten minutes before the end of cooking, add the finely chopped onion, finely chopped garlic, and rosemary. Remove the rosemary before serving. Serve with potatoes and apple-and-brussels sprouts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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