onions, peeled and quartered
carrots, scrubbed and cut into 1 inch pieces
stalks celery, cut into 1 inch pieces
2 to 4
bay leaves, lightly crushed
water to cover all ingredients
garlic, thinly sliced or shaved
leek, sliced and well washed
salt and pepper
1In a large soup pot, put turkey necks, onions, carrots, celery, pepper corns, bay leaves, and salt. Pour water into the pot until all ingredients are covered.
2Bring the mixture to a boil and then either simmer on stop of the stove or put a 350 degree oven. Simmer for 3 to 4 hours or until the broth is well flavored.
3Remove the turkey necks from the broth. When they are cool enough to handle, remove the meat from the bones and set aside. Discard the bones and any fatty or tough bits.
4Pour the broth through a strainer and set aside. Discard the onions, celery, carrots, peppercorns, and bay leaf.
5In the now empty soup pot, heat olive oil and saute the shaved garlic leeks and mushroom until wilted.
6Add the rice, turkey meat and broth to the leeks and mushrooms. Bring to a simmer and continue to cook on top of the stove or place in a 350 degree oven for 1 1/2 hours or until the rice is fully cooked.
7Adjust the taste with salt and pepper.