Saute 1 cup rice in 1 tablespoon butter until all rice is coated. Pour 2 cups of boiling water and 1/2 teaspoon of salt (if desired) over the rice and bring to a boil while stirring. Turn heat down and let rice simmer until all water is absorbed. Rice should be fluffy and curled.

While this is cooking fry: 1 c. celery, chopped fine 1 tbsp. poultry seasoning 1/2 c. fresh parsley, chopped

Fry in 2 tablespoons butter until cooked. Add salt and pepper to taste. Remove to large bowl.

SAUSAGE:

Fry 1 pound of bulk sausage, drain and pat dry well with paper towel. Then chop into 1/4 inch square pieces.

CHESTNUTS:

Make an X in the top of 1 pound of chestnuts with a sharp knife. Cook in the microwave in small batches for about two minutes. Peel and break in pieces. Chestnuts must be peeled while hot so that both the shell and the inner skin come off at the same time. I usually put about 10 chestnuts in a small bowl at a time.

RAISINS:

Plump 1 cup of white raisins and 1 cup dark raisins in a pan of hot water and then drain.

Stir all together in a large pan and serve hot with turkey or chicken.