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In a large dutch oven or stock pot, over medium heat and add butter/oil.
When hot add onions, carrots, celery and salt and pepper to the pot and cook until beginning to soften, about 5 minutes.
Add the mushrooms and garlic and cook another 5 minutes.
Add thyme, parsley and 4 cups of the turkey stock, fish sauce, and rice.
Bring to a simmer and then cover and simmer for 30 minutes.
Add the turkey and simmer, uncovered, another 30-50 minutes, until the rice is cooked.
Taste and adjust seasoning and add more broth if needed.