Ingredients:

• 1/4 cup butter or margarine
• 3/4 cup minced onions
• 1 1/2 cups diced celery
• 1 1/3 cups cooked rice
• 1 teaspoon salt
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme

Directions:

• In skillet, melt butter.  Add onions, celery; sauté till tender – about 3 minutes.
• Add rice, rest of ingredients; toss.
• Stuffs neck and body cavity of 4-lb. bird or can be transferred to a loaf pan.
• Can be made in multiples for larger bird.If cooking separately, dot with butter before cooking in a 325° oven for 45 minutes.

Serves about 6.