I enjoy making this smoky turkey neck and great northern bean stew whenever I want a warm and filling comfort meal. The turkey necks slowly simmer until tender while the beans absorb all the rich smoky flavor from the broth and seasonings. I love pairing the stew with crispy golden hoecakes because they make every bowl even more satisfying.
Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into a deeply flavorful meal. The stew turns rich and hearty without requiring complicated steps, and the hoecakes add the perfect rustic touch. I also appreciate that this recipe is budget-friendly, filling, and ideal for meal prep since the flavors become even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Stew
2 pounds turkey necks
1 pound dried great northern beans, soaked overnight
1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 medium carrots, sliced
4 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 bay leaves
6 cups chicken broth
2 cups water
1 teaspoon salt, or to taste
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Hoecakes
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup buttermilk
1 large egg
2 tablespoons melted butter
2 tablespoons vegetable oil for frying
Directions
I rinse and soak the great northern beans overnight, then drain them before cooking.
I heat olive oil in a large pot over medium-high heat and brown the turkey necks on all sides for extra flavor.
I add the onion, celery, carrots, and garlic, then cook everything for about 5 minutes until the vegetables soften.
I stir in smoked paprika, thyme, black pepper, cayenne pepper, and bay leaves to coat the vegetables and turkey necks evenly.
I pour in the chicken broth and water, then add the soaked beans and bring everything to a gentle boil.
I reduce the heat to low, cover the pot, and simmer for about 2 to 2½ hours until the beans are creamy and the turkey necks become very tender.
I remove the turkey necks from the pot, pull the meat from the bones, and return the shredded meat back into the stew.
I taste the stew and adjust the salt and seasoning as needed.
For the hoecakes, I whisk together the cornmeal, flour, baking powder, salt, and sugar in a mixing bowl.
I stir in the buttermilk, egg, and melted butter until a thick batter forms.
I heat vegetable oil in a skillet over medium heat and spoon small portions of batter into the pan.
I cook each hoecake for about 2 to 3 minutes per side until golden brown and crisp.
I serve the smoky turkey neck stew hot with fresh hoecakes on the side.
Servings and Timing
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Variations
I sometimes add smoked sausage for a richer and heartier stew.
I like stirring in chopped collard greens near the end of cooking for extra texture.
I occasionally swap great northern beans for cannellini beans or navy beans.
I make the stew spicier by adding diced jalapeños or extra cayenne pepper.
I sometimes use cornbread instead of hoecakes when I want a different Southern-style side.
Storage/Reheating
I store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making the leftovers even more delicious. I reheat the stew gently on the stovetop over medium heat, adding a little broth or water if the stew becomes too thick.
I keep leftover hoecakes refrigerated for up to 3 days in a sealed container. I prefer reheating them in a skillet or oven so they stay crisp on the outside.
FAQs
Can I make this stew in a slow cooker?
I can easily prepare this recipe in a slow cooker by adding all the stew ingredients and cooking on low for 7 to 8 hours.
Can I use canned beans instead of dried beans?
I sometimes use canned great northern beans when I need a quicker meal. I reduce the cooking time significantly since the beans are already cooked.
What do turkey necks taste like?
I find turkey necks rich, savory, and slightly smoky, especially after slow cooking. The meat becomes tender and flavorful.
Can I freeze the stew?
I freeze the stew in airtight containers for up to 3 months. I thaw it overnight in the refrigerator before reheating.
Why are my hoecakes falling apart?
I make sure the batter is thick enough and allow the hoecakes to cook fully on one side before flipping them carefully.
Conclusion
I love how comforting and satisfying this smoky turkey neck and great northern bean stew becomes after slowly simmering for hours. The tender turkey, creamy beans, and flavorful broth create the perfect Southern-inspired comfort food. Served with warm crispy hoecakes, this meal always feels hearty, cozy, and deeply homemade.
A hearty Southern-style stew made with smoky turkey necks, creamy great northern beans, and aromatic vegetables simmered in a rich flavorful broth, served with crispy golden hoecakes.
Ingredients
2 lbs turkey necks
1 lb great northern beans, soaked overnight
1 large onion, diced
2 celery stalks, chopped
4 garlic cloves, minced
2 carrots, sliced
2 tsp smoked paprika
1 tsp dried thyme
2 bay leaves
6 cups chicken broth
2 cups water
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
2 tbsp olive oil
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 cup buttermilk
1 egg
2 tbsp melted butter
Vegetable oil for frying
Instructions
Soak the great northern beans overnight or use a quick-soak method.
Heat olive oil in a large heavy pot over medium heat and brown the turkey necks on all sides.
Add onion, celery, carrots, and garlic. Cook until softened and fragrant.
Stir in smoked paprika, thyme, cayenne pepper, black pepper, and bay leaves.
Pour in chicken broth and water, then add the soaked beans.
Bring to a simmer, cover partially, and cook for 2 to 3 hours until the beans are creamy and the turkey necks are very tender.
Remove turkey necks, shred the meat from the bones, and return the meat to the pot.
Taste and adjust seasoning as needed.
For the hoecakes, whisk together cornmeal, flour, baking powder, salt, and sugar in a bowl.
Add buttermilk, egg, and melted butter, stirring until a thick batter forms.
Heat a lightly oiled skillet over medium heat and fry spoonfuls of batter until golden brown on both sides.
Serve the stew hot with warm hoecakes on the side.
Notes
Add smoked sausage for extra smoky flavor.
Collard greens or kale make a great addition.
Navy beans or cannellini beans can replace great northern beans.
For extra heat, add diced jalapeños or additional cayenne pepper.
The stew tastes even better the next day after the flavors meld.
Mash some beans in the pot if you prefer a thicker stew.
