Eva St. Clair'S Holiday Rice - cooking recipe

Ingredients

1 turkey neck and giblets
2 qt. water
2 tsp. dried parsley flakes
3 stalks celery and leaves
2 carrots
2 Tbsp. minced dried onion
1 tsp. salt
3 Tbsp. butter
1 1/2 c. rice (uncooked)
1 (4 oz.) can mushrooms (optional)

Preparation

Place turkey necks and giblets in a 4-quart saucepan.
Add 2 quarts water.
Cook over low heat.
Add parsley, celery, carrots, onion and salt.
Cover; simmer 3 hours.
Remove celery, carrots, neck and giblets.
Save meat from neck.
Discard celery, carrots and giblets.
Return meat to pan.
Stir in butter, rice and mushrooms.
Simmer until rice is absorbed.