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3/4 c Butter or margarine
1 1/2 c Chopped onions
1 1/2 c Chopped celery with leaves
1/3 c Chopped parsley
9 c Cooked brown rice
1 ts Dried marjoram; crushed
1/2 ts Dried thyme; crushed
1/2 ts Dried sage; crushed
3 Eggs; lightly beaten
3/4 c Turkey stock OR Chicken bouillon
12 oz Mixed dried fruit
Melt butter in large skillet. Sauté onions, celery and parsley in
butter. Remove from heat and combine with rice in large bowl.
Stir in marjoram, thyme and sage and season to taste with salt and pepper. Add eggs, stock and fruit. Mix well.
Makes enough for 14-pound turkey