3 onions, chopped
2 to 3 stalks celery, chopped
1/4 c. butter
Gizzard
Salt and pepper
1/2 lb. Chestnuts or 1/2 c. pecans
1/2 box mushrooms
1 1/2 to 2 c. rice
2 eggs
1 lg. can College Inn chicken broth

Saute onions, celery in butter. Boil gizzards about 1/2 hour then chop and add. Add chopped mushrooms, nuts and rice. Salt and pepper to taste. Add chicken broth and simmer until rice is almost cooked but not soft. Cool mixture then add beaten eggs. Stuff turkey after mixture has cooled completely.