Name: Turkey Neck Gumbo Over Rice
Yield: Serves 8
Ingredients: ½ cup (120 ml) vegetable or canola oil; 3 cups (420 g) finely diced onion; 3 cups (360 g) finely diced green bell peppers; 3 cups (360 g) finely diced red bell peppers; 3 cups (360 g) finely diced celery; 3 Tbsp. minced garlic; 18 turkey necks; 1 cup (140 g) all-purpose flour; 3 Tbsp. filé powder (available in specialty stores or online); 12 cups (2.8 L) chicken stock; 1 Tbsp. dried thyme; Kosher salt and freshly cracked black pepper; Hot sauce; Cooked white rice, for serving

A bowl of turkey necks with peppers and herbs over white rice.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Around Thanksgiving, Nana would stock up on turkey necks. And whatever she didn’t use for gravy, she’d freeze for gumbo. We always knew to expect this turkey gumbo shortly after the holiday since the celebration generally left us too broke to splurge on fancy food.

This recipe was excerpted from ‘Homage’ by Chris Scott. Buy the full book on Amazon.

Recipe notes

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Recipe notes

This Thanksgiving, Gumbo’s Not a Leftover. It’s the Main Event