1/4 c. butter
1 1/2 c. chopped onion
2 cloves garlic, minced
3 1/2 c. water
2 c. long grained white rice
1/2 c. dry sherry
1 bay leaf
1 c. chopped celery
1/2 tsp. sage
1/2 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. thyme
1 (8 1/4 oz.) can water chestnuts, drained & sliced
3/4 c. unsalted sunflower nuts
1/2 c. chopped parsley

Melt butter in saucepan. Add onion, celery and garlic; cook until tender. Add water, rice, raisins, sherry, bay leaf, sage, pepper, marjoram and thyme. Bring to a boil; reduce heat and simmer, covered 20 to 25 minutes or until liquid is absorbed. Stir in water chestnuts, nuts and parsley. Use to stuff 18 to 20 pound turkey.