3/4 c. Butter Buds
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1/2 c. chopped parsley
7 c. cooked brown rice
1 tsp. marjoram
1/2 c. chopped nuts
1/2 tsp. thyme
1/2 tsp. sage
Salt and pepper
3 egg whites, lightly beaten
3/4 c. turkey stock or chicken bouillon
6 oz. mixed dried fruit
1/2 c. raisins

Saute onions, celery, and parsley in Butter Buds. Remove from heat and combine with rice in large bowl. Stir in marjoram, thyme, and sage. Season to taste with salt and pepper. Add egg whites, stock, fruit, and nuts. Mix well. Makes enough stuffing for a 10 to 12 pound turkey or 6 side dishes.