Prep: 1. Chop: onion, carrots, celery, parsley. Make: 1. Heat oil in a large Dutch oven or sauce pot. 2. Add onion, carrots and celery and sauté until softened, about 5 minutes. 3. Pour in stock and rice and simmer until the rice is tender, about 15 minutes. 4. Add the turkey and parsley and cook, just until heated through. Season to taste with salt and pepper.