Slow-Braised Turkey Necks and Herb Drop Dumplings: A Sunday Supper Story
Growing up in Atlanta, Sunday supper was practically a sacrament at my grandmother's table. While everyone else fought over the fried chicken, I was always drawn to the pots in the back—the turkey necks simmering low and slow until the meat practically melted off the bone. My grandmother taught me that the best flavor hides in the overlooked cuts, wrapped in a golden pot likker rich with aromatics. For this recipe, I wanted to honor that memory while elevating the technique. We braise the turkey necks until fork-tender, fold in velvety butter beans for a creamy counterpoint, and drop buttermilk herb dumplings right on top to steam in that glorious broth. It is soul food through and through, carrying the history of my family in every spoonful. My tip for you? Don't rush the braise. Let it take its time. And if you want to lean into my Charleston training, a tiny dash of fish sauce at the end brings out an umami depth that'll have your folks asking for the recipe before they've even finished their bowls.
Featured Recipe
Slow-Braised Turkey Necks in Smothered Pot Likker with Creamy Butter Beans & Herb Drop Dumplings
Rich, deeply seasoned turkey necks are slowly braised until fork-tender in an aromatic, golden pot likker broth and folded with velvety butter beans. Finished with tender buttermilk herb dumplings steamed right on top, this Sunday supper is pure Southern soul elevated with thoughtful technique.
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Ingredients
- 3 lbs turkey necks(cut into 2 to 3-inch rounds, patted dry)
- 2 tbsp vegetable oil(or rendered bacon fat)
- 1 large yellow onion(diced)
- 2 celery ribs(finely chopped)
- 5 garlic cloves(minced)
- 1 1/4 cups all-purpose flour(divided: 2 tbsp for roux, 1 cup plus 2 tbsp for dumplings)
- 4 cups low-sodium chicken stock(warm)
- 2 tbsp apple cider vinegar
- 1 tsp fish sauce(secret umami builder)
- 4 fresh thyme sprigs(tied with kitchen twine)
- 1 bay leaf
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 cups cooked large butter beans(freshly simmered or rinsed canned lima beans)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp kosher salt(divided between braise and dumplings)
- 1 tsp freshly cracked black pepper(divided)
- 3 tbsp cold unsalted butter(cut into small cubes)
- 1/2 cup cold whole buttermilk
- 2 tbsp fresh flat-leaf parsley(finely chopped)
- 1 tbsp fresh sage(finely minced)
Instructions
- 1
Season 3 lbs turkey necks thoroughly with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Heat 2 tbsp vegetable oil in a large 6 to 7-quart heavy Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the turkey necks until deeply browned on all sides, about 4 to 5 minutes per side. Transfer browned necks to a plate.
12 min
Tip: Getting a hard sear here lays down the caramelized fond that creates the rich foundation of your pot likker.
- 2
Lower heat to medium. Add 1 large yellow onion and 2 celery ribs to the pot, scraping up the browned bits from the bottom. Cook until softened and lightly golden, about 6 minutes. Stir in 5 garlic cloves, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking until fragrant, about 1 minute.
7 min
Tip: A wooden spoon works best to release every bit of flavorful crust stuck to the bottom of the Dutch oven.
- 3
Sprinkle 2 tbsp all-purpose flour over the aromatics and stir constantly for 2 minutes to cook out the raw flour taste. Deglaze the pan with 2 tbsp apple cider vinegar, letting it bubble vigorously for 30 seconds. Slowly whisk in 4 cups low-sodium chicken stock and 1 tsp fish sauce until completely smooth.
4 min
Tip: The fish sauce doesn't taste fishy; it gives the braise that old-school depth my grandmother spent all day building.
- 4
Nestle the seared turkey necks back into the liquid along with 4 fresh thyme sprigs and 1 bay leaf. Bring liquid to a simmer, cover with a tight-fitting lid, reduce heat to low, and braise gently until the turkey meat is extraordinarily tender and pulling away from the bone, about 105 minutes. Stir occasionally.
105 min
Tip: Keep the heat low so the collagen gently melts into liquid gold rather than boiling tough.
- 5
While the braise is in its final 20 minutes, prepare the dumpling dough. In a medium bowl, whisk together remaining 1 cup plus 2 tbsp all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, remaining 1 tsp kosher salt, and remaining 1/2 tsp freshly cracked black pepper. Cut in 3 tbsp cold unsalted butter using your fingertips or a pastry cutter until it resembles coarse cornmeal.
10 min
Tip: Keeping the butter cold ensures light, fluffy drop dumplings that float atop the simmering broth.
- 6
Fold 1/2 cup cold whole buttermilk, 2 tbsp fresh flat-leaf parsley, and 1 tbsp fresh sage into the dry ingredients with a fork just until a soft, sticky dough forms. Do not overmix. Set aside in the refrigerator until ready to drop into the pot.
5 min
Tip: Overworking dumpling dough develops gluten and makes them dense, so stop stirring as soon as the flour is moistened.
- 7
Uncover the Dutch oven and discard the thyme stems and bay leaf. Gently fold in 2 cups cooked large butter beans. Taste the rich braising gravy and adjust seasoning with salt or pepper if needed. Bring the liquid to a gentle, steady simmer.
3 min
Tip: Stir gently so you don't break the tender butter beans; they should remain plump and creamy.
- 8
Using two spoons or a small cookie scoop, drop rounded golf-ball-sized portions of the dumpling dough directly onto the bubbling braise, leaving about 1 inch between them. Cover the pot tightly with the lid, reduce heat to medium-low, and steam undisturbed for 15 minutes until dumplings are puffed, springy to the touch, and cooked through in the center.
15 min
Tip: Resist lifting the lid during these 15 minutes! The trapped steam is essential for cooking the dumplings to pillowy perfection.
- 9
Remove from heat and let rest uncovered for 5 minutes to let the gravy settle and thicken slightly. Ladle generous portions of tender turkey necks, creamy butter beans, and savory pot likker gravy into shallow bowls, topping each serving with one or two fluffy herb dumplings.
5 min
Tip: Serve with an extra bottle of hot pepper sauce at the table for folks who want that classic Southern kick.
Chef's Notes
Growing up in Atlanta, my grandmother never let a turkey neck go to waste; they were the holy grail of flavor, braised down on lazy Sundays until the meat fell apart at the mere sight of a fork. Here, I've treated them like the prize cut they are, slow-simmering them into a velvety smothered pot likker with sweet cream butter beans, and crowning the whole pot with buttermilk dumplings scented with garden sage.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.