Name: Smoky Turkey Neck and String Bean Stew
Prep time: 15 min
Cook time: PT-489931H58M20S
Total time: 2 h 30 min
Cuisine: Southern American
Ingredients: 2–3 lbs turkey necks (cleaned and trimmed); 1 lb string beans or green beans (trimmed); 1 onion, chopped; 3–4 garlic cloves, minced; 1–2 teaspoons smoked paprika; 1/4 teaspoon crushed red pepper flakes (optional); Salt, to taste; Black pepper, to taste; 1 bay leaf; 6–8 cups chicken broth or water; 2 tablespoons olive oil or butter; Optional: 1 cup diced tomatoes or 2 diced potatoes

Jump to Recipe·Leave a Review

Smoky Turkey Neck and String Bean Stew is a slow-simmered, deeply flavorful dish that brings comfort and Southern-style heartiness to the table. Tender turkey necks infuse the broth with rich, meaty depth while string beans soak up all that goodness, becoming soft, savory, and perfectly seasoned. Whether I serve it over rice or with cornbread, this is a bowl I keep going back to.

Why You’ll Love This Recipe

I love this stew because it’s hearty, satisfying, and full of smoky, slow-cooked flavor—but it’s made with simple, humble ingredients. The turkey necks become fall-off-the-bone tender, and the green beans add a vegetal balance that rounds out the dish. It’s perfect for a cozy weekend meal or anytime I want something soul-warming and full of flavor. Plus, it gets even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Turkey necks (cleaned and trimmed)
String beans or green beans (trimmed)
Onion (chopped)
Garlic (minced)
Smoked paprika
Crushed red pepper flakes (optional)
Salt
Black pepper
Bay leaf
Chicken broth or water
Olive oil or butter
Optional: diced tomatoes or potatoes for a heartier version

Directions

I start by heating oil or butter in a large pot or Dutch oven over medium heat.
I add the chopped onions and sauté until soft, then stir in garlic, smoked paprika, and red pepper flakes for a minute until fragrant.
I add the turkey necks and sear them on all sides to build flavor.
I pour in enough broth or water to cover the turkey necks, add a bay leaf, and season with salt and pepper.
I bring it to a boil, then reduce the heat, cover, and let it simmer for about 1.5 to 2 hours, until the meat is tender and nearly falling off the bone.
I skim off any excess fat, then add the green beans to the pot and simmer uncovered for another 20–30 minutes, until they’re tender and flavorful.
I taste and adjust seasoning before serving, and remove the bay leaf.

Servings and timing

This recipe serves about 4–6 people. It takes around 15 minutes to prep and 2 to 2.5 hours to cook, making it ideal for a weekend stew or slow Sunday supper.

Variations

Sometimes I add diced potatoes or sliced carrots for a fuller, stew-like version. If I want even more smoky depth, I throw in a small piece of smoked turkey leg or use a few dashes of liquid smoke. I’ve also made it spicier with cayenne or hot sauce stirred in at the end. For a brothier dish, I add more liquid and serve it as more of a soup with crusty bread.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat gently on the stovetop or in the microwave. The flavors deepen overnight, so I usually enjoy it even more the next day. It can also be frozen for up to 2 months—just thaw overnight and reheat slowly.

FAQs

Are turkey necks tough?

Not when cooked properly. I simmer them low and slow until the meat becomes tender and pulls away from the bone. It’s a budget-friendly cut with great flavor when treated right.

Can I use frozen green beans?

Yes, I’ve used frozen string beans when fresh ones weren’t available. I just add them toward the end and simmer until tender—they work surprisingly well.

What should I serve this stew with?

I usually serve it over white rice or with a piece of hot cornbread to soak up the broth. It also goes well with mashed potatoes or even on its own as a full meal.

How do I thicken the broth?

If I want a thicker stew, I let it simmer uncovered after adding the green beans. I’ve also mashed a few beans or stirred in a small spoonful of flour mixed with water near the end for a heartier texture.

Can I make this in a slow cooker?

Yes. I brown the turkey necks and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours. I add the green beans in the last hour so they don’t get too soft.

Conclusion

Smoky Turkey Neck and String Bean Stew is one of those slow-simmered dishes that fills my kitchen with savory aroma and my bowl with comfort. With every spoonful, I get tender meat, seasoned beans, and a broth full of rich, smoky flavor. Whether I’m cooking for the family or meal prepping for the week, this stew never fails to satisfy. It’s humble, hearty, and deeply delicious.

Smoky Turkey Neck and String Bean Stew

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smoky Turkey Neck and String Bean Stew is a slow‑simmered, deeply flavorful Southern-style dish featuring tender turkey necks, savory green beans, and a rich, smoky broth. Comforting, hearty, and soul-warming, it’s perfect served over rice or with cornbread.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 2 to 2.5 hours
Total Time: 2 hours 30 minutes
Yield: 4–6 servings
Category: Stew
Method: Stovetop
Cuisine: Southern American
Diet: Halal

Ingredients

2–3 lbs turkey necks (cleaned and trimmed)
1 lb string beans or green beans (trimmed)
1 onion, chopped
3–4 garlic cloves, minced
1–2 teaspoons smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
Salt, to taste
Black pepper, to taste
1 bay leaf
6–8 cups chicken broth or water
2 tablespoons olive oil or butter
Optional: 1 cup diced tomatoes or 2 diced potatoes

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil or butter in a large pot or Dutch oven over medium heat.
Add chopped onions and sauté until softened.
Stir in garlic, smoked paprika, and crushed red pepper flakes; cook for 1 minute until fragrant.
Add turkey necks and sear on all sides to build flavor.
Pour in enough broth or water to fully cover the turkey necks. Add bay leaf, salt, and black pepper.
Bring to a boil, then reduce heat, cover, and simmer for 1.5–2 hours until turkey necks are tender and meat is nearly falling off the bone.
Skim off excess fat if needed, then add green beans (and optional tomatoes or potatoes).
Simmer uncovered for 20–30 minutes until beans are tender and stew is flavorful.
Adjust seasoning to taste and remove bay leaf before serving.

Notes

Add potatoes or carrots for a fuller stew-like version.
Enhance smokiness with a small piece of smoked turkey leg or a dash of liquid smoke.
Frozen green beans work well—add near the end and simmer until tender.
Simmer uncovered to thicken the broth naturally.
Serve with rice, cornbread, or crusty bread.