3/4 cup uncooked wild rice
3/4 cup uncooked white rice
Prepare white rice and wild rice and set aside (This should yield about 2 cups of cooked white rice and 2 cups of cooked wild rice)
Giblets form the Turkey
Cook the neck, gizzard, heart and liver, grind them in a food processor and set aside
2 small cans of mushrooms
1 large onion
3/4 cup of chopped celery
1/4 cup of butter (1 stick)
salt and pepper to taste
liquid from Turkey or 1 can of chicken broth
Chop onion and celery and brown in butter. In a large bowl mix the white rice, wild rice, giblets, celery, onions and mushrooms. Take the liquid from the turkey and mix thoroughly. I generally use 1 can of chicken broth. (Chicken Rice soup or Chicken bouillon cubes can also be used). Put everything in a 2 1/2 quart casserole and bake at 350°F for about 35 minutes or until hot.