Heat the turkey fat renderings on medium-high heat in a large stock pot. Then add the carrots, celery, and onions. Place the lid on and let the vegetables cook for 10 minutes. *add a little stock if needed to keep the vegetables from burning and drying out--the purpose of this is to steam the vegetables.
Then add in 2 cups of stock, half of the minced sage leaves and fresh parsley, and the wild rice. Mix well, place the lid on the pot and cook for 15 minutes. Mixing occasionally and make sure that the pot does not get dry (add more stock if needed).
Add the rest of the stock, lower the burner to a simmer and cook for 25 minutes, mixing occasionally with lid on. Add the turkey and salt and pepper, mix well and cook for an additional 10 minutes or until the rice is soft to bite. Before serving stir in the remaining fresh herbs, ladle soup into bowls and enjoy!