– 2 to 4 pounds turkey necks, thoroughly cleaned and trimmed of excess fat

– 1 tablespoon Cajun seasoning (or substitute with a blend of 1 tablespoon Creole seasoning, 1 tablespoon adobo seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons Italian seasoning, 2 teaspoons paprika)

– 2 teaspoons onion powder

– 2 teaspoons garlic powder

– 1 teaspoon browning sauce (optional, for color and added flavor)

– 1/3 cup vegetable oil or olive oil

– 1/2 cup all-purpose flour to make the roux for gravy

– 1 diced onion (approximately 3/4 cup)

– 1 diced bell pepper (approximately 1/4 cup)

– 1/4 cup chopped celery (optional, for extra depth)

– 4 cups chicken or turkey stock (or substitute one quart chicken broth and one quart water when doubling)

– 1 to 3 tablespoons apple cider vinegar (optional, adds tanginess)

– Salt and pepper to taste