👨‍🍳 Instruktioner

1. 1

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the turkey necks until browned on all sides. Remove and set aside.

2. 2

   Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté until softened, about 8-10 minutes.

3. 3

   Stir in the tomato paste and cook for 1 minute until fragrant.

4. 4

   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol has evaporated.

5. 5

   Return the turkey necks to the pot. Add the warmed broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the turkey meat is tender.

6. 6

   Remove the turkey necks from the pot. Once cool enough to handle, shred the meat from the bones, discarding bones and skin. Chop the meat into bite-sized pieces.

   💡 Proffstips: This can be done ahead of time.
7. 7

   Bring the broth back to a simmer. Add the orzo pasta and cook, stirring frequently, until al dente and the liquid has been mostly absorbed, about 15-20 minutes. Add more broth if needed to reach a creamy consistency.

   💡 Proffstips: Stirring is key to achieve a creamy texture, similar to risotto.
8. 8

   Stir in the shredded turkey meat, chopped parsley, and dill. Cook for another 2-3 minutes until heated through.

9. 9

   Taste and adjust seasoning with salt and pepper if necessary. Serve hot.

   💡 Proffstips: A drizzle of good quality olive oil before serving is recommended.