Hog Head Cheese Without Pork

6 turkey necks (6 lbs.)
1 large bell pepper
Three (1-3/4 lbs.) turkey wings, less drumsticks
4 ribs celery
6 stems shallots
4 onions, peeled and halved
6 branches parsley, with leaves
6 cloves garlic
1 tablespoon hot sauce
1 teaspoon white pepper
3 tablespoons salt
1/2 teaspoon red pepper
1 onion
3 ribs celery
2 stems shallots
3 branches parsley, with leaves 82 cents
1 teaspoon salt
2 teaspoons white pepper
2 tablespoons hot sauce
1/4 cup fresh shallots, chopped
Pam cooking spray

Special Utensils: 5-gallon boiling pot, 8-quart pot for mixing/ warming

Boil first 12 ingredients listed in 3-1/2 gallons water for 1-3/4 hours. While above is boiling, grind next four ingredients and saute in 1/3 cup cooking oil and 1/8 lb margarine, put aside for later use.

After meat is boiled, remove meat and boiled seasonings from water to cool. Keep boiling water to reduce liquid to 1 gallon of stock, to use later. Debone meat and coarsely grind meat and boiled seasonings together. Put ground ingredients in 8-quart pot and add sauteed seasonings, 1-1/2 cups stock, salt, white pepper and hot sauce, mixing well. Put pot on stove to heat until very warm, stirring to prevent sticking. Remove from heat and add 1/4 cup fresh chopped shallots, mix well, then pour into 8 x 12 inch Pam-sprayed Pyrex dishes. Refrigerate overnight.

Yields: 12 cups of cheese OR 36 servings of approximate 2-3/4 x 2 inch pieces


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Cajun Country -- New Iberia, Louisiana