Simmer them covered until tender (but not mushy), about one hour. Add 4 cups of washed collard greens cut into thin strips to the pot.
Return them to the pot along with some salt, two dried red chiles, a diced onion, and two cloves of minced garlic.
Remove the turkey necks, let them cool, and cut them into bite-sized pieces. Bring the mixture to a boil, reduce the fire to low, and cover for the pot for two hours. Add five cups of chicken stock, two bay leaves, and a teaspoon of dried thyme. Add four minced garlic cloves, a tablespoon smoked paprika, teaspoon red pepper flakes. Make sure to scrape the bottom of the pot to release the brown bits of flavor. Sautée a large diced yellow onion in the leftover turkey fat along with salt and pepper. Sear three turkey necks in the oil, about 2-3 minutes per side. I used the leftover oil from a deep-fried turkey I made for Thanksgiving for extra flavor. Let sit for 5 to 10 minutes before serving.īraised Collard Greens with Smoky Pot Liquor (aka Broth) Remove the baked mac and cheese from the oven. Bake in a 350 degree oven for 30-35 minutes (until the crust is golden brown and a little crispy). Sprinkle the mac and cheese with 1/4 tsp freshly ground black pepper and 1/2 teaspoon smoked paprika. Top with 2 ounces of shredded colby jack, 2 ounces of shredded monterey jack, and 4 ounces of sharp cheddar cheese. Add the rest of the cheese pasta mixture on top. Layer ½ of the cheese pasta mixture into a cast iron skillet. Mix the cheese sauce into the macaroni noodles. The later two ingredients add a nice burst of umami and depth of flavor to the heavy cheese. Add a teaspoon of salt and ½ teaspoon each of garlic powder, onion powder, smoked paprika, black pepper, dry mustard and Worcestershire sauce to the cheese mixture. Turn heat on low and add in 4 ounces of softened cream cheese, 8 ounces of shredded gouda and 8 ounces of shredded havarti cheese. Add a cup of evaporated milk and 1.5 cup half and half. In a medium saucepan, melt 4 tablespoons of unsalted butter and mix in 2 tablespoons of flour. Cook 1 pound of elbow macaroni according to the box instructions for al dente. 
Bring to a boil and add enough salt so that the water tastes like a seasoned broth. While I am excited to grow to new heights, I will always be proud of the food and experiences that made me fall in love with food in the first place. It has allowed me to grow as a home cook, writer, photographer, and interviewer. Putting myself out there despite fear of failure is what led me to start this blog in the first place. This year, I discovered where my true passions lie and the importance of going for what I want–even if it scares me. And while those answers have not always been pretty, they have been illuminating. It has answered so many questions about who we are as people, a nation, and a world. As Zora Neale Hurston once said, “There are years that ask questions and years that answer.” 2020 has most definitely been the latter. I decided to do my own rendition of this classic meal to close out this year. Paper plates nearly buckling under the weight of BBQ chicken, collard greens, mac and cheese…Man oh man. There was love there, and you could taste it in the food. While my family did not keep that particular tradition, I am reminded of holiday gatherings at my own grandmother’s house. Every time I hear it I think of how the show’s characters made a point to gather for Sunday dinner at Big Mama’s house. Boyz II Men did their thing with that song. Cue the soundtrack for Soul Food (one of my favorite movies/television shows), Song For Mama.
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