re: Anyone cooked a Backbone or Neckbone stew before

I do a mean turkey neck stew. I get the meatiest turkey necks I can find in the store, bring them home and clean any silver material and veining off of them.

Then I'll season them with salt and a bit of black pepper and brown them off a bit in bacon grease. Once browned, I'll then make my roux and once it's to the color I want, I'll add the trinity first and allow it to cook for a few minutes, followed by minced garlic and let that cook down for a few minutes more.

Then it's time for the stock, which is either some homemade chicken stock or turkey stock make from fried turkey carcasses.

Put the necks back in the pot, add whatever other seasonings you like (I add Worcestershire, some hot sauce and a bit of soy sauce) and let it simmer until the meat is about falling off the bones. This is when I add some green onions and parsley chopped up and let the necks cool so I can pick the meat off the bones.

About an hour after pulling out the necks, I'll add the shredded meat back to the pot and all that's left is to make a pot of rice and enjoy.


ETA: I see where I responded to this post a while back but didn't give my basic recipe for making the turkey neck stew.