More Spice Seasoning 
Lite Creole Seasoning 
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Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeRubbed with a lemon, seasoned with Tony’s seasonings, and smothered for 2 hours, @flychefaldenb knows how to make a hearty, flavorful meal that will change the way you eat turkey forever!
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Ingredients
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3 pounds turkey necks
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1 lemon
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1 ½ tbs Tony’s More Spice Creole Seasoning
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¼ cup vegetable oil
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¼ cup unsalted butter
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½ cup all-purpose flour
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1 onion (chopped)
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1 bell pepper (chopped)
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2 celery stalks (chopped)
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6 garlic cloves (minced)
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1 teaspoon ground sage
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2 dried bay leaves
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4 cups low-sodium chicken broth
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Tony’s Lite Creole Seasoning to taste
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1 pack Tony’s Creole Butter & Herb Rice Dinner Mix
- Clear
Directions
- Remove excess membrane from the turkey necks then rinse under cold water while scrubbing with half a lemon. Rinse again and place in a large bowl. Pat them dry with paper towels.
- Season the turkey necks with Tony’s More Spice Creole Seasoning and set aside.
- In a large heavy bottom pot over high heat, add in vegetable oil. Once hot, sear the turkey necks on each side for 2 minutes then remove from the pot.
- In the same pot, lower the heat to medium and add in butter. Once melted, whisk in flour until smooth. Continue stirring for about 10-15 minutes until the roux is a dark caramel color.
- Add in onions, celery and bell peppers and let saute for 5 minutes until tender. Add in garlic and ground sage and cook for an additional minute.
- Pour in chicken broth and add bay leaves and the turkey necks back into the pot.
- Bring to a boil and then reduce to a simmer. Cover with a lid and smother for 2 hours or until the turkey necks are tender.
- Season with Tony’s Lite Seasoning to taste.
- Pair with Tony Chachere’s Creole Butter & Herb Dinner Mix and enjoy!
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