This seat-of-the-pants dish turned out great. Great way to use the parts not usually used.

Boiled neck and tail from 14.6 lb. turkey. Sauteed in No. 8 cast iron chicken fryer chopped up liver and gizzard in EVOO with salt and course ground black pepper.

Removed sauteed giblets and added about 3/4 C each chopped yellow onion, bell pepper, and celery. Add 2T bacon grease as looked too dry. Sauteed until wilted then added about 3T all purpose floor and continued to saute until floor turned tan.

Added spices taken from TreeBeards Dirty Rice recipe.

• 1/2 t salt
• 1/2 t thyme
• 1/2 t black pepper
• 1/2 t cayenne
• 1/2 t cumin
• 1/2 t garlic powder

Removed meat from neck and tail, chopped. Poured broth into sauteed seasoned veggies and added chopped turkey meat from the neck, diced liver, gizzard, heart and Cajun sausage. Brought to a gentle boil and added 1-1/2 C washed white rice. Stirred to mix and let cook on low heat. Had to add hot water and after returned to simmer turned off and left covered for about 15 minutes as Mary wanted in off her stove so it went into a plastic container to cool.

Had it warmed as leftovers through 12/31/16 and it was very good. At the farm, we put black-eyed peas on top and the last time mixed them in and that was really good.

NEXT TIME – Seemed a little greasy so should have skimmed off the grease after boiling the meat. Seemed like it needed a little Cajun boast and file came to mind.