Ingredients
- 6 Villari Smoked Turkey Tails
- 1/2 Green Bell Pepper, chopped
- 2 Stalks Celery, chopped
- 1 Medium Yellow Onion, chopped
- 5 Tablespoons Unsalted Butter
- 5 Tablespoons All Purpose Flour
- 3 Cups Chicken Stock or Chicken Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- 2 teaspoons Fresh Chopped Curly Parsley
Directions
- Melt Butter in Large Dutch Oven or Stock Pot. Add Chopped Onions, Peppers and Celery and cook until Onions are translucent (about 4-5 minutes).
- Add Flour to the pot to make a roux. Cook roux until it begins to turn light brown in color. Add the Broth or Stock and whip until roux is dissolved into the liquid and sauce begins to thicken.
- Preheat oven to 350 ° F.
- Place the Villari Smoked Turkey Tails in a large roasting pan.
- Stir the Garlic Powder, Onion Powder and Thyme into the sauce, and pour it over the Turkey Tails.
- Cover Pot with Lid or Aluminum Foil and let cook for 2 1/2 hours.
- Uncover and stir Villari Smoked Turkey Tails. Replace cover and let cook for another hour.
- Remove from the oven and spoon the Smoked Turkey Tails on a bed of White Rice. Spoon the Sauce over the Villari Smoked Turkey Tails and Rice.
- Garnish with a sprinkle of Fresh Chopped Parsley and serve.
