danbuter
Senior Cook
It's cold and raining, so I'm making chili!
I made Turkey Neck Stew today. I love the meat. It's a nice strong turkey flavor and makes wonderful stock. I made it into a stew with a wonderful brown gravy. It's not really ready yet, I added some poultry seasoning and am resting/marinading/? overnight.
(We need a word for that.)
Tonight’s dinner will be leftover Zatarain’s yellow rice with mushrooms and onions with sliced/fried kielbasa.
We always call it "marrying" the flavors in our family. I'm not sure where the expression came from.
I am a big fan of turkey necks and gizzards but, I liked them much better when they were inexpensive. It seems like "parts" have been discovered.
We always call it "marrying" the flavors in our family. I'm not sure where the expression came from.
I am a big fan of turkey necks and gizzards but, I liked them much better when they were inexpensive. It seems like "parts" have been discovered.
pacanis said:Action shot.
Won't be long now.
CP pot roast, standard with the exception of a half cup of vermouth.
Aunt Bea said:We always call it "marrying" the flavors in our family. I'm not sure where the expression came from.
I am a big fan of turkey necks and gizzards but, I liked them much better when they were inexpensive. It seems like "parts" have been discovered.
taxlady said:
We always call it "marrying" the flavors in our family. I'm not sure where the expression came from.
I am a big fan of turkey necks and gizzards but, I liked them much better when they were inexpensive. It seems like "parts" have been discovered.
Nice, Pac! And they don't look like they're being rained on!