1 (6 1/4 oz.) pkg. quick cooking long grain and wild rice mix
1/4 c. butter
1 c. diced celery
1 c. chopped onion
2/3 c. coarsely chopped walnuts
1 tbsp. sugar
1 c. fresh or frozen cranberries
2 eggs, slightly beaten

Cook rice mix as directed on package. Transfer to a large bowl; let stand 10 minutes to cool. Meanwhile, melt butter in a large skillet over medium heat. Add celery, onion and nuts. Cook about 5 minutes until vegetables are crisp and tender, stirring occasionally. Stir in sugar and cranberries. Add to rice; toss to mix. (May now be covered and refrigerated overnight).

To serve: Stir in eggs. Set aside 2 cups rice mixture for stuffing a 10 to 12 pound turkey breast. Put remainder in a greased shallow 1 1/2 quart baking dish. Bake in preheated 375 degree oven for 25 minutes or until golden brown and hot. Makes 7 cups.