Look for whole grain rye where whole grains are sold. It's quite inexpensive and its flavor and chewy texture cannot be duplicated. If you can't find wild rice or whole grain rye, you may substitute Ala, Bulgar, or any available grain. However, the wild rice and rye combination is worth the hunt.

2 tbsp. butter
2 tbsp. oil
1 c. whole grain rye
5 c. chicken stock
1 c. wild rice

In a large heavy saucepan heat butter with oil. Add rye and saute over medium heat, stirring occasionally, until grains are nicely browned and fragrant (it begins to smell like popcorn!). Add stock and simmer for about 60 minutes or until the rye is tender. Add the wild rice and simmer for 35-40 minutes longer. If grains become dry before they are tender, add water as necessary. If excess liquid remains, cook uncovered until reduced. Set aside to cool.

1 red onion
2 tbsp. butter
1/2 lb. mushrooms
Turkey giblets, chopped (optional)
1 tsp. thyme
2 eggs, beaten with 2 tbsp. milk
Freshly ground black pepper

In a large skillet over medium heat, saute onion in butter until soft, but not brown. Add mushrooms and saute a few minutes more. Add chopped giblets, stirring constantly. Add egg and milk. Add to grain ingredients and combine thoroughly. Cover and refrigerate. Bring to room temperature an hour or two before stuffing into turkey.