1 turkey neck
1 pkg. turkey "insides" (giblets, liver, heart - "the turkey bag")
4 quarts water
5 carrots, sliced in rounds
4 cloves garlic, minced
1 onion, sliced
1/2 cup dry white wine
12 white mushrooms, sliced
2 cups wild rice
2 cups jasmine (or other long-grain rice)
red hot pepper flakes
salt and pepper, to taste

Bring large pot of water to boil on high. Add carrots, garlic, onion, wine and mushrooms, bring to boil, reduce heat and simmer about 2 hours - you want the liquid to reduce significantly. Add rice, reduce heat to low, cover and allow to sit on warm for 45 minutes, checking periodically so the rice doesn't scorch if liquid runs out. (you can always add more water).

Season with red hot pepper flakes and salt and pepper.

This has turned out 2 different ways, once we made it and it was "soupy" - yesterday when I made it, it was thick like stew!

It fed my family of 4, and we froze the remaining, for another meal.

Submitted by: Shannon in Virginia