2 c. coarsely chopped pecans
6 tbsp. butter
1 c. onion, chopped
Turkey giblet, finely chopped (opt.)
6 c. cooked white rice
2 c. coarsely chopped dried apricots
1/4 c. chopped parsley
2 tsp. thyme, crushed
1 tsp. sage, crumbed
1/4 tsp. pepper
1/2 tsp. salt
1 (13 3/4 oz.) can chicken broth

Saute pecans in 2 tablespoons of the butter in large skillet until golden, 3 minutes. Transfer nuts with slotted spoon to large bowl. Saute the onions and celery in the remaining 4 tablespoons butter in the same skillet until the onions soften, about 3 minutes. Do not let onions brown. Add the finely chopped giblets and liver, if using and saute 5 minutes longer. Combine with the pecans in the bowl. Add rice, apricots, parsley, thyme, sage, salt and pepper. The pecan vegetable mixture, toss gently to mix. Pour in chicken broth, stir well to moisten.

Stuff turkey and roast according to your favorite recipe or spoon into greased, shallow 3 quart baking dish. Bake, covered in preheated moderate oven, 350 degrees, for 35 minutes or until heated through. Yield: 14 to 18 servings.