Stuffing turkey with a savory and flavorful filling is a beloved Thanksgiving tradition. While most cooks opt for basic bread stuffing, those in the know recognize that the turkey’s own neck can transform stuffing from dry and bland to succulent and rich. Though an uncommon technique stuffing with turkey neck delivers incredible depth of flavor and unbeatable moisture. Don’t resign yourself to lackluster stuffing this Thanksgiving – read on to discover the secrets of incredible turkey neck stuffing.
Why Use Turkey Neck for Stuffing?
The neck of a turkey offers substantial benefits over plain bread stuffing
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Rich, savory flavor – Full of collagen and dark meat, turkey neck has a deep umami savoriness that simple bread cubes can’t match.
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Built-in moisture – Turkey neck bastes the stuffing from within as it cooks, preventing the dryness that often plagues baked stuffing.
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Economical – Necks are often discarded or sold cheaply, so you get gourmet stuffing at a bargain price.
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Sustainable – Turkey necks allow you to use more of the bird rather than throwing parts away.
Choosing and Preparing Turkey Necks
Not all turkey necks are created equal. Follow these tips for selecting and preparing the best necks for your stuffing:
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Size – Look for necks approximately the size of the turkey’s breast to ensure enough stuffing. Size directly correlates to stuffing capacity.
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Shape – Long, narrow necks hold more stuffing than short, wide ones.
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Texture – More tender necks cook faster. Avoid tough, chewy necks which require prolonged cooking.
Once you’ve chosen plump, tender, long necks, prep them by:
- Washing thoroughly
- Removing any skin/fat
- Cutting into 1-inch pieces
- Seasoning with salt, pepper, sage, etc.
Mixing the Stuffing
Though the turkey neck provides rich flavor, the rest of the stuffing ingredients are still essential. Classic stuffing components like celery, onions, nuts, fruits and herbs balance the neck’s savory meatiness. Here are some recommended mix-ins:
- Diced onion and celery
- Diced apples or cranberries
- Sausage or bacon
- Toasted bread cubes or croutons
- Fresh or dried herbs like sage, thyme, parsley
- Chicken or turkey stock
Mix the ingredients just until combined, without over-mixing. The stuffing should be moist but not soggy.
Stuffing and Roasting Technique
Once your stuffing is mixed, pack it lightly into the turkey cavities. Truss up the neck skin to fully enclose. Roast according to your normal turkey recipe, until the interior breast meat reaches 165°F. The neck and stuffing require no additional roasting time.
If you have excess stuffing, bake in a buttered casserole dish alongside the turkey. For moist stuffing, cover with foil; for crispy top stuffing, leave uncovered.
Stuffing with Turkey Neck: Frequently Asked Questions
Can I use turkey neck by itself as stuffing?
While turkey neck provides excellent flavor, we recommend mixing it with onion, celery, bread and seasonings to achieve the ideal stuffing texture and balance of flavors.
How much stuffing will a turkey neck hold?
This depends on the size and shape of the specific neck. For turkeys 16 lbs and up, the neck cavity can hold 1.5-2 cups of stuffing. The body cavity holds significantly more.
Should I cook the neck before stuffing it?
No precooking is necessary! Simply prepare and season the raw turkey neck pieces, then mix into your stuffing and stuff directly into the raw turkey. The extended roasting time cooks both turkey and stuffing perfectly.
Can I prepare the stuffing a day ahead?
Absolutely. In fact, we recommend preparing your turkey neck stuffing the day before for maximum flavor maturation. Store the prepared, raw stuffing in the refrigerator until ready to stuff and roast the turkey.
Is turkey neck stuffing safe to eat?
Properly cooked turkey neck stuffing is completely safe. As with all poultry, cook until the thickest part of the breast reaches 165°F as measured by a meat thermometer to eliminate any risk of bacteria.
Put Flavor and Moisture Into Your Holiday Stuffing
This Thanksgiving, wow your guests with the rich taste and juicy texture of turkey neck stuffing. Follow the guidance above for choosing, prepping and cooking turkey necks. Mix the meat with onions, celery, bread and seasonings, and roast inside the turkey for the ultimate savory, moist stuffing. Once you enjoy real turkey neck stuffing, you’ll never go back to plain bread again!
Tips for the Best Turkey Stuffing
- Dry the cubed bread before toasting in butter: The best bread to use for making stuffing is crusty French bread that is stale — somewhat dried out, otherwise, the bread may fall apart in the stuffing. Lay the cubes of bread in a baking pan and put them in a 200°F oven for 10 minutes to dry them out first, before toasting them in butter on the stovetop.
- Blanch the walnuts: Walnut skins can be bitter and have tannins in them that can turn your stuffing dark. Blanch the raw walnuts in water before toasting them to remove the bitter tannins.
- Make turkey stock from giblets: You can still get a rich turkey flavor in this stovetop stuffing method by using a turkey stock made with the turkeys giblets. Just open the packet of giblets that come with your turkey and simmer the heart, gizzard, and turkey neck in water for an hour to make a light turkey stock with which to flavor the stuffing.
Storing Turkey Stuffing
Store leftover stuffing, covered, in the refrigerator for up to 5 days. Reheat in the microwave or uncovered in a low oven.
Freeze the stuffing for up to 2 months. Defrost slowly in the refrigerator to prevent sogginess.