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Louisiana Boiled Turkey Necks

From Statesboro Market2Go

<p>A spicy, savory, and tender meal that uses local turkey, corn, and potatoes! Can be prepared using a crockpot or on the stovetop. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 5

4-5 pounds Turkey necks
2 Bell peppers (roughly chopped)
1 large Onion (roughly chopped)
1 whole Celery stalk (chopped)
2 cloves Garlic (peeled)
1 cup Shrimp & crab boil dry seasoning
1/4 cup Chicken bouillon powder
1-2 tablespoons Liquid crab boil concentrate (optional)
6 cups Water
Juice from 2 lemons (for washing)
1-2 teaspoons Accent seasoning (optional)

Step by Step Instructions
  1. PREP: Rinse the turkey necks with water and the lemon juice, cut any excess fat and discharge off of the necks. Mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent seasoning together in a large bowl.
  2. IF COOKING IN A CROCKPOT: Add the turkey necks, bell peppers, onion, celery, and garlic to a slow cooker (7qt or larger ). Pour the prepared seasoning mixture over everything, cover, and cook for either on HIGH for 4 hours or on LOW for 7 to 8 hours. Add the corn & potatoes during the last 2 hours of cooking
  3. IF COOKING ON A STOVETOP: Add the water and the prepared seasoning mixture to a large stockpot, then add the bell peppers, onion, celery, and garlic and boil for 10 minutes, then add the turkey necks and reduce the heat to medium. Put a lid onto the pot, leaving a slight gap, then cook for 2 hours (add more water if necessary). Remove the turkey necks and cook the corn & potatoes until potatoes are tender). Drain the pot and enjoy the meal!