Turkey gizzard & neck
1 1/2 c. wild rice (uncooked)
1/2 lb. sliced mushrooms
1 c. diced celery
1 sm. white onion, chopped
Vegetable oil or butter
1 c. white rice, uncooked

Boil turkey gizzard and neck in 3 cups of water. Remove gizzard and neck and add wild rice; cover and cook rice at least 30 minutes, so that all liquid is absorbed (add water if necessary; uncover pot if there is too much liquid). Saute celery, onion and mushrooms in vegetable oil or butter; mix with cooked wild rice; (add any seasonings you like) and stuff turkey. While turkey is cooking, cook white rice separately with just enough water. When turkey is done, unstuff turkey, mix stuffing with white rice and serve. Yield 12 servings.

Wild rice takes longer to cook than white rice. The stuffing looks pretty at the end because the white rice stays white, yet all the flavor of the turkey etc. is in the mixture. To make this without a turkey to stuff, use chicken broth to cook the wild rice.