1 c. (6 oz.) "Oh Canada" wild rice or any other wild rice
1 1/2 tbsp. butter
2 lbs. minced shallots or scallions
1 1/2 c. mushrooms, quartered
2 or 3 chicken livers, diced
3 to 4 tbsp. port wine
2 eggs
1/3 tsp. oregano

Prepare the wild rice using basic cooking method. Drain well. Melt butter, stir in the shallots, mushrooms and diced liver. Season with salt and pepper. Stirring constantly, pour in the wine. Boil until the wine is almost entirely evaporated (about 2 minutes). Remove from heat and stir in the rice. Beat the eggs and stir into the mixture. Add oregano and correct seasonings. Stuff the birds with the dressing.

NOTE: You may use your imagination greatly with this stuffing. For example: add sliced red chestnuts, sauteed orange segments, sliced red almonds, assorted herbs and spices, etc.

N.B. "Oh Canada" wild rice (6 ounce) swells to about four times its size when cooked. 6 to 8 servings. Example: 1 cup wild rice, 4 cups cold water. Did you know: that Indians still harvest wild rice today the same way as they did five hundred years ago. Bonne Appetit!!