1 pkg. (6 oz.) long grain and wild rice
1 c. regular long grain rice
6 tbsp. butter
1 lb. mushrooms, sliced
2 celery stalks, diced
1 med. onion, diced
1/4 tsp. pepper
1 1/4 tsp. salt

Cook both types of rice as directed on package. Melt butter in 4 quart saucepan over low flame; add mushrooms, celery, onion, pepper, and salt. Cook until vegetables are tender, stirring occasionally. Mix with both types of rice. Spoon stuffing lightly into neck and body cavity of turkey. Or bake stuffing in greased and covered baking dish during last 40 minutes of roasting turkey in 325 degree gas oven.