Giblet Stew

* neck, back, wing tips, heart, gizzard, and/or liver of turkey

Combine the giblets, celery, onion, salt, pepper, and water in a large pot over medium heat. Bring to a simmer and cook until the meat is falling off the bones.

Remove the giblets with a slotted spoon. When cool enough to handle remove any meat from the bones and chop the meat into bite-sized pieces.

Add the rice to the pot and increase the heat to medium-high and bring the liquid a boil. Reduce the heat to a simmer and let cook for about 30 minutes or until the rice is cooked. Stir the meat back into the pot along with the parsley and soy sauce to taste. Serve hot.