1/4 c. butter
3/4 c. minced onions
1 1/2 c. diced celery
1 1/3 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried sage
1/4 tsp. dried thyme

In skillet melt butter. Add onions and celery; saute until tender, about 3 minutes. Add rice and rest of ingredients; toss. Stuffs neck and body cavity of 4 pound bird.