1/3 c. butter
4 c. cooked rice
1 lb. chopped mushrooms
2 c. chopped celery
1/2 c. chopped onion
1/2 tsp. salt
1/2 tsp. marjoram
1/2 tsp. sage
1/8 tsp. thyme

Saute the celery, onions, and mushrooms in the butter over medium heat until tender. Ad the spices and rice. Stuff chickens or turkey. When used as a side dish, add 2 bouillon cubes dissolved in hot water. Can be heated in moderate oven for 30 minutes or until lightly browned.