12 turkey necks

10 turkey wings

2 packs of gizzards

1 pack of liver

3 onions chopped

2 bell peppers chopped

1 stalk celery

Savoie’s old fashion dark roux

Cook turkey necks in 2-inch pieces. Cut off the tips of wings. Brown turkey wings well in black iron pot. Put aside and brown gizzard and liver in pot.

Put aside and brown turkey wings.

In same pot add onions, bell pepper and half stalk of celery. Cook until onions are light brown on low fire.

Add one gallon of water and bring to a boil. Add 1/2 jar or three large spoons of roux.

Cook for at least two hours. Add two large spoons of Hunts tomato ketchup. Add meat and cook for 1 1/2 hours.

Add water as needed. Season to taste.

Makes 16 servings.

Eugene LaBiche, New Iberia