Stewed Turkey Necks

• 1/2 c. all-purpose flour
• 3/4 tsp. salt
• 1/4 tsp. fresh ground black pepper
• 3 lb. turkey necks
• 2 Tbsp. shortening or oil
• 1 c. chopped onion
• 1 rib celery, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 2 c. water
• 4 chicken bouillon cubes
• 2 tsp. celery seed
• 1/4 tsp. red pepper flakes
• salt and pepper

1. Combine flour, salt and pepper in paper or plastic bag.
2. Add a few necks at a time.
3. Shake to coat.
4. Heat shortening or oil in a stock pot on medium heat.
5. Brown necks on all sides.
6. Add onion, celery, garlic and bay leaf.
7. Saute 3 minutes.
8. Add water, bouillon cubes, celery seed and red pepper flakes.
9. Cover.
10. Cook on medium-low heat for 2 hours or until meat is very tender.
11. Add additional salt and pepper to taste, if needed.

allpurpose, salt, fresh ground black pepper, turkey necks, shortening, onion, celery, garlic, bay leaf, water, chicken bouillon cubes, celery, red pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038722 (may not work)