Mashed Potatoes and Turkey Neck Gravy

Mmmm yum! Doesn't that just make your mouth water?

I served my family the most scrumptious meal today that I couldn't pass up the chance of sharing this frugal meal with you readers! It's based on items bought for really cheap, as turkey necks are very cheap around here, as are potatoes and onions. The mushrooms were a bit of a splurge, but I go the cheapest I could find (in this case, canned), making me feel a tad less guilty.
This dish is so powerfully and richly flavored that it will make you rethink ever using chemical filled gravy mix or soup mix again in your gravies.

Mashed Potatoes and Turkey Neck Gravy

Ingredients for Mashed Potatoes:
Potatoes
Onions
Water
Salt
Rendered chicken fat
Pepper (optional)

Ingredients for Turkey Neck Gravy
Turkey necks
Water
Onions
Rendered chicken fat
Mushrooms
Corn starch or potato starch
Salt
Garlic powder
Soy sauce

Instructions for mashed potatoes
1. Boil the potatoes in salted water until they're falling apart. Quartering them makes this process faster, as does cooking the potatoes in a pressure cooker.
2. Pour off most of the water into a container. (Reuse this water when making bread. The starch in this water helps make the most terrific bread.)
3. With a potato masher or a fork, mash the potatoes into a smooth consistency. (Yes, I skipped the peeling stage. I keep the peels in mine- it's healthier that way and makes sure there is no food waste.)
4. Saute onions in chicken fat until golden. Add to the mashed potatoes.
5. Mix well. Salt, and add pepper. If dry, add a drop of the potato water.
6. Serve with turkey neck gravy.

Instructions for turkey neck gravy
1. Cover turkey necks in lots of water and boil. You want to cook this for a while so they really soften up. A pressure cooker will eliminate cooking time, but otherwise it should simmer on a low heat for a good 2 hours or more.
2. When the turkey necks are soft, saute a large onion in chicken fat until its a golden brown. Once the onions are cooked, add mushrooms and saute.
3. Set aside a cup of the water in which the turkey necks were cooked. Pour a large amount of the rest (or more, depending on how much you're making) into the pan with the sauted onions.
4. Mix starch with the reserved water, more or less depending on your preference. The thicker you want the gravy, the more starch should be mixed in. I usually put in half a cup or more of starch. Add the starch to the pan and bring to a boil.
5. Once the gravy boils, note the texture. If it is not thick enough, take a bit more turkey broth and mix it with more starch and repeat the process.
6. Add soy sauce, salt, pepper, and garlic powder to taste.
7. Add the turkey necks to the gravy and serve over mashed potatoes.

Enjoy! Bon Apetite!

Note: No amounts were included in this recipe because amounts are variable. Add however much "seems" right to you. I used about 2 pounds of turkey necks, 1 small can of mushrooms, 2 large onions, a tablespoon or two of soy sauce, etc...


Do you ever make mashed potatoes and gravy? What's in your recipe?
Have you ever cooked with turkey or chicken necks? What is your favorite way to make them?


Linking up to Real Food Wednesday.