1/3 cup uncooked wild rice
2 tablespoons butter
1/2 cup chopped celery
3 tablespoons chopped onion
1 (2 oz.) can mushrooms, chopped
3/4 teaspoon salt
1/4 teaspoon Bell's Poultry Seasoning
dash pepper

Prepare wild rice as indicated on package.

In a skillet, melt butter. Sauté celery, onion and mushrooms. Add wild rice, salt, Bell's Poultry Seasoning and pepper (rubbed sage may be substituted if Bell's Seasoning is not available). Fill neck and body cavities of bird with stuffing just before roasting - do not stuff bird ahead of time.

Makes about 1 1/2 cups (enough for a 4-pound bird). Recipe may be doubled or tripled.