2 cans (10 3/4 oz.) chicken broth
1 3/4 c. water
1/2 c. butter
4 tsp. Worcestershire sauce
2 c. uncooked long grain rice
1 1/2 c. chopped onions
1 c. chopped celery
2/3 c. sesame seed
1/4 c. parsley flakes
1 1/2 tsp. poultry seasoning
Salt & pepper

Bring chicken broth, water, 2 tablespoons butter and Worcestershire to a boil in large saucepan. Add rice, cover tightly, reduce heat and simmer 20-25 minutes or until all liquid is absorbed.

Meanwhile, melt 6 tablespoons butter in large skillet. Add onions, celery and sesame seed. Cook, stirring frequently, until golden brown. Stir in parsley flakes and poultry seasoning. Combine with cooked rice. Season to taste with salt and pepper. Loosely stuff body and neck cavities of turkey. Enough dressing for 15-18 pound turkey.