1 turkey neck
4 tablespoons oil
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon pepper
2 hard-boiled eggs, chopped
Boil neck and gizzard in water to cover until tender; add liver and cook until tender, about 45 minutes. Remove meat from broth, reserving broth. Shred meat from neck; chop gizzard and liver; set aside. In a heavy skillet, brown oil and flour together over medium heat, stirring constantly. Add salt and pepper and enough reserved broth to make a medium gravy. Return to a boil, stirring; add chopped meat and eggs.
—Jo Anne C. Laney, Russell County