Uruguayan-Style Stewed Turkey Neck
A hearty, comforting stew originating from Uruguay, made with tender turkey neck and rich vegetables.
Ingredients
- ●1 (about 1 1/2 pounds) Turkey neckask your butcher to cut into 2-inch pieces
- ●6 slices Dense, crispy bacon
- ●1 large Onionchopped
- ●2 medium Carrotpeeled and chopped
- ●2 large Potatopeeled and chopped
- ●2 tablespoons Tomato paste
- ●2 cups Chicken broth
Instructions
- 1
Heat oven to 300°F (150°C).
- 2
Brown the bacon in a large Dutch oven over medium heat. Remove the cooked bacon and set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add the chopped carrot and potato, cook for 5 minutes.
- 5
Add the turkey neck pieces to the pot and cook until browned on all sides, about 5 minutes.
- 6
Add the tomato paste and cook for 1 minute.
- 7
Return the cooked bacon to the pot, add the chicken broth, and bring to a boil.
- 8
Cover the pot and transfer it to the preheated oven.
- 9
Bake for 2 hours, or until the turkey neck is tender and falls off the bone.
- 10
Remove from the oven and let it rest for 10 minutes before serving.