Slow-Braised Turkey Necks in Smothered Pot Likker with Creamy Butter Beans & Herb Drop Dumplings

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.