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It's Louis Prima time. Your favorite internet music source has it. This is a must.
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MAKE MEATBALLS
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Moisten the bread and 4 garlic cloves with the milk in a large bowl.
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Add the ground turkey, 1/4 cup of onion, the parsley, both cheeses, and the egg whites to the bread mixture. Don't mix yet.
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Combine well, without mushing it. The meat is already ground, and it's turkey, a more pasty product than beef or pork. Make 16 small, 1-inch meatballs.
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Refrigerate in a single layer, uncovered, while you brown the other meats.
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BROWN THE CHICKEN, SAUSAGE, AND MEATBALLS
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Heat a Dutch oven on the stovetop on moderate heat. Let the gravy begin.
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Add 1 tablespoon of the olive oil and swirl to coat. Add the chicken thighs and cook 3 minutes per side, until brown. Set aside on a platter.
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Add the chicken sausage and necks and cook 5 minutes, browning them on all sides. Cook the sausages to about 155u00b0. Remember, this will be simmered again, so slightly undercooked is okay. Set aside on a platter.
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Add 1 tablespoon oil to the Dutch oven.
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Now, add half the meatballs and cook 5 minutes, browning them on two sides. Don't roll them about; simply turn once. They'll cook through in the gravy.
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Remove them to the platter, and repeat with the remaining meatballs.
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MAKE A SAUCE -- IT'LL BRING THE GRAVY TOGETHER
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Add 4 cloves of garlic and 1/2 cup of onion to the pot. Stir 2 minutes, until they're slightly browned and translucent.
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Now, add the tomatoes to the Dutch oven, juice and all, and the tomato paste and oregano. Bring to a boil. Scrape the bits off the bottom of the pot with a wooden spoon.
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Gently add all of the chicken, the meatballs, the sausage, and the salt. Cover, reduce the heat to medium-low, and simmer for an hour and a half or more, until the chicken thighs pull apart with a pair of tongs.
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FINISH AND SERVE
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Remove the meat to a platter. Cut the sausages into 1-inch pieces on the bias. Cut the necks in half.
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Add the basil to the gravy. Stir.
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To serve, arrange the chicken thighs, sausage, necks, and meatballs on a platter. Spoon just enough tomato over to enrobe, but not drench. This is Gravy.
