BEKO FROST FREE FRIDGE FREEZERS

Items needed:
Vanilla Wafers - base and tail support
Chocolate Covered Cherries - body
Candy Corn - feathers and beak
Jelly Beans - Head
Mini Choc Chips - eyes
Chocolate Icing - glue

Use a pastry bag (or a ziplock bag with a corner clipped off) to squeeze a ring of icing on both cookies. Place Choc Cov Cherries in center of first cookie, use 4-6 candy corn pieces to cover a third of the outside edge of the other cookie. Attach "tail" to the CC Cherry. Use very very small amounts of icing to secure eyes and beaks. Beaks are made by breaking off the white tips of candy corn pieces.
Optional: Use red tic-tacks or other small red candy under the head to look like the waddle. I usually do this but forgot to pick up the tic-tacks while I was at the store.

As each "turkey" is assembled place it in the freezer on a cookie sheet covered w/ wax paper to allow the icing to firm up and set. You can store them in the 'fridge or freezer for a few days provided you wrap each one in plastic. I usually use the colored saran wrap if I'm taking them to work. If you choose not to individually wrap them the cookies will get stale but the rest of them will be just as delicious.

Kids LOVE making these.

Various family members sent necks and wings home with me after Thanksgiving.
I had some necks in the freezer from earlier in the year. So...
A new dish: Turkey Necks and Dumplings (pot-pie style).

Defrost the necks and put them in a large heavy pot with some Canola oil, salt, pepper. Brown until pretty dark.
Add some chopped onions and chicken stock to almost cover.
Simmer for at least 45 minutes or until meat is loose.
Remove and cool.
While waiting for the nexk to cool, make up some biscuit batter.
Bisquick works great. I was out, so I manually worked some butter in flour until we got that tradition "pea" texture. Salt, baking soda, baking powder and buttermilk to get a batter slightly too thin for biscuit, but thicker than waffle.
Pick the meat off the necks. Yup - this will take awhile.
Add milk, Emeril's Traditional seasoning, water and a bag of thawed mixed vegetables to the pot.
Bring to a boil. Add the meat. Reduce to simmer.
Use a disher to place the batter into the simmering soup.
Cook uncovered for 10 minutes. Lid up and cook another 10.