Solar Turkey Necks and Wild Rice

Looking over the past few months' recipes, I seem to have been taking advantage of a run on lesser cuts in the meat department. Well, why not feed the family and save money at the same time? And, what an opportunity to show you how solar cooking creates budget meals that will have your family begging for a second, even, third, helping! Frankly, the neck of the turkey has always been my favorite part and, because no one else wanted it, it was all mine! Let the peasants have the breasts and the legs, I wanted that old tenderloin (heh, heh, heh) and the neck.

My pound package held five necks for just $2.77 and one neck per person is more than enough. This is the perfect recipe to just leave alone in the solar oven for as long as you want, while you busy yourself, elsewhere.  'Though ready for the table in a couple of hours, it's really fantastic after three or four. Tender and juicy, falling off the bone meat, means everyone will have a great time at the end of the meal sucking the last delicious drops from the neck bones while chatting about their day! Oh, yeah, this is not a meal to serve guests in gowns and tuxes; this is for those people who mean the world to you.

Turkey Necks and Wild Rice
1 lb pkg turkey necks (4-5 necks)
1 large carrot, thinly sliced crosswise
2 medium zucchini, sliced crosswise
2 large collard/spinach/mustard leaves (optional)
1 Tbsp butter
1 Tbsp olive oil
1 medium sweet onion, chopped
3 cloves garlic, chopped
2 Tbsps flour
1/4 tsp ginger
1 tsp salt
1/2 tsp black pepper
1/4 tsp allspice
1/8 tsp cinnamon
1/4 tsp sage
10oz chicken stock plus 6oz water
3/4 cup wild rice

Preheat solar oven to 225F     Roasting pan, lined with collard leaves (optional)
1. Spread sliced carrots and zucchini over collard leaves on bottom of roasting pan.

2. Pour chicken stock and water in a 1-qt measuring cup; add rinsed wild rice. Cook in microwave on high for 5-6 minutes. Stir in chopped onion, garlic, ginger, half the salt and pepper, allspice, cinnamon, and sage. Pour slowly over bottom of roasting pan and level with back of spoon.

3. In large bowl or plastic bag, mix flour and balance of salt and pepper together; add washed and dried turkey necks; shake to coat thoroughly.

4. Heat skillet over medium-high heat; add olive oil and butter. Saute turkey necks about two minutes, turning to brown on all sides; place over rice in roasting pan.

5. Cover and bake in solar oven for 2-1/2 to 3 hours,

until rice is cooked and turkey necks are fork tender, with meat just falling from the bone.

This is comfort food, plain and simple, and, if done right, you will need more than one napkin! Do you have a favorite comfort food recipe?