In saucepan, combine washed rice and: 1/4 c. butter 1 chicken bouillon cube

Bring to a boil; reduce heat and simmer, covered, until rice kernels open and are tender but not mushy; about 45 minutes or until most of the liquid is absorbed.

While rice is cooking, in fry pan brown 1 pound fresh ground sweet pork sausage. Add: 1 c. chopped celery 1 c. chopped fresh mushrooms

Continue cooking until onion and celery are translucent. Add 2 1/4 cups boiling water and 1 cup (2 sticks) butter.

In large bowl combine 1 (14 oz.) package herb seasoned bread stuffing and cooked wild rice. To this, add the meat mixture and mix well. Add more water and melted butter, if necessary, to moisten all bread cubes. Season to taste. Loosely stuff fowl or, if preferred, bake, covered, in casserole in 350 degree oven for 30 to 45 minutes.