Turkey Neck Pot-au-Feu Recipe

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Turkey Neck Pot-au-Feu Recipe

Traditionally, a French Pot-au-Feu ("pot on fire" or "pot on the fire") is made with tough cuts of beef that are allowed to simmer until becoming tender and flavorful, along with hearty vegetables. But in this case, we are using turkey necks, which are rich in cartilage that contain collagen. Once cooked, the collagen melts into the water, creating a gelatinous broth that is not only tasty but wonderfully nourishing for our digestive system, our skin, our hair, and our nails!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course, Main Dish

Cuisine: French

Servings: people

Calories: 255kcal

Author: Mary Bryant Shrader

Equipment

1 large stock pot or Dutch oven

Ingredients

6 Turkey necks
3 quarts Water
4-5 sprigs Fresh thyme tied together with kitchen twine
2 dried Bay leaves
1 tsp Sea salt
1 head Cabbage, quartered
4 Carrots, peeled
1 whole Celery, cut in half crosswise with root end quartered See video
1 Onion, white or yellow, peeled but kept whole
4 Potatoes, red or other thin-skinned variety, unpeeled
1 Turnip, peeled but kept whole
Sliced baguette, toasted optional
Gruyère cheese, grated optional

Instructions

Chop each turkey neck into three pieces.
Add the turkey necks to a large stock pot (or Dutch oven) along with the herbs, cover with water, and bring up to a boil. Add in the salt, stir, cover, and turn the heat down to medium.
Allow the turkey necks to simmer for 45 minutes.
After 45 minutes, remove the lid and add the vegetables to the stock pot.
Bring everything back up to a boil, then turn the heat down to medium.
Allow everything to simmer for 30 minutes.
If you want, first ladle some of the broth into an individual soup bowl and top with toasted baguette slices with a bit of Gruyère cheese. You can serve this broth prior to the platter of pot-au-feu or alongside the main dish.
For the main dish, place a few turkey neck pieces along with a selection of vegetables into a large individual-size bowl. You can add just a bit of the hot broth over the food if you want.
You can store Turkey Neck Pot-au-Feu leftovers in the refrigerator in an airtight container for 3 to 4 days. If frozen in a freezer-proof container, the Turkey Neck Pot-au-Feu can stay fresh for 3 to 4 months.
When you are ready to re-warm any Turkey Neck Pot-au-Feu leftovers, transfer all the food, including the broth, into a stockpot or Dutch oven. Bring it all up to a boil, then turn down to a low simmer until everything is warmed through.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-turkey-neck-pot-au-feu/

Nutrition