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Meat
Easy
10 Servings
Allergens 
No Allergens specified
5 Hours
Diets
Rorie’s turkey neck vegetable soup is chock full of flavor. You may want to double this recipe as your family is sure to come back for more!
For more great ideas, watch Living Full ‘n Free!
2 turkey necks
2 tablespoons Tuscanini Olive Oil
2 bulbs fennel, chopped
4 stalks celery, chopped
2 cloves garlic, pressed or 2 cubes Gefen Frozen Garlic
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
2 medium parsnips
1 large or 2 medium kohlrabi
2 large carrots
1 large yellow squash
1 large green zucchini
1 Japanese sweet potato
1 yam
1 tablespoon Tuscanini Sea Salt
pepper to taste (optional)
9 to 10 cups water
Place turkey necks in a stockpot. Add water to cover. Over high heat, bring to a boil; reduce to a bubbling simmer and cook for 15 minutes. Rinse turkey in cold water; set aside. Wash out the pot to use for the soup.
Over medium heat, heat oil. Add fennel and celery; sauté for five to seven minutes. Add garlic; sauté until fragrant.
Peel and chop remaining veggies; add to the pot with the herbs. Add turkey necks. Season with salt and pepper, if using. Add water- it should just cover all the vegetables.
Bring soup to a boil. Reduce to a simmer; cook for four to six hours.
Once cool enough to handle, remove turkey necks from soup. Separate the meat from the bones. Return shredded meat to pot. Heat and serve.
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Can you use turkey wings or even gizzards?
Sure!
This. Looks. Like. Heaven. I wanna try this.Thanks for the recipe!
could the soup be made without the turkey turkey?
Sure