Smoked Turkey Tails over Rice

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  • 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


  1. 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).
  2. 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.
  3. Preheat oven to 350 ° F.
  4. Place the Villari Smoked Turkey Tails in a large roasting pan.
  5. Stir the Garlic Powder, Onion Powder and Thyme into the sauce, and pour it over the Turkey Tails.
  6. Cover Pot with Lid or Aluminum Foil and let cook for 2 1/2 hours.
  7. Uncover and stir Villari Smoked Turkey Tails. Replace cover and let cook for another hour.
  8. 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.
  9. Garnish with a sprinkle of Fresh Chopped Parsley and serve.

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