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4 turkey neck skins
For Stuffing:
[Archivists' Note: in some dialects this recipe is called "helzl" and uses goose necks.]
Clean the skins very very clean. Wash and dry in paper towels, Sew up one of each section.
In a bowl bring in all the dry ingredients, add the chicken fat (raw schmaltz), chicken soup powder, oil, onions, and garlic. Mix well.
Fill up skins, be careful not to overstuff. Pour in very gently 2-3 tbsp ice water and sew up the top. Wash in cold water.
Put kishkes in a big pot that contains clear chicken soup, and add 2 onions cut into pieces, 2 garlic cloves cut in half, 2 carrots cut in shreds, 2 bay leaves, 4 whole black peppercorns, 2 tbsp. oil, or chicken fat.
Bring to boil. Cover, reduce heat and cook very gently until soup reduces to nearly half the amount (about 1-1/2 to 2 hours). Gently turn over kishkes (to avoid holes).
Remove lid of pot and put in a preheated 350°F hot oven and bake until it gets a nice brown color. Baste kishkes in equal time.
Transfer to a warm serving dish and serve with stew sauce.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
2 tsp. salt
1/4 tsp. black pepper, freshly ground
6 cups flour
2 full tbsp. chicken soup powder
1 tsp baking powder
1/4 kg chicken fat (raw schmaltz) without the skin, cut in small pieces
1/4 kg margarine
2 big onions, cut in small pieces
2 garlic cloves, well crushed
Ice water
Big needle with thread