Mock Wild Rice Stuffing

Butter in large saucepan.

Add rice, onion, mushrooms, celery, celery leaves, salt, pepper and spices.

Saute over medium heat, stirring constantly, 8 to 10 minutes or until lightly browned; water, just enough to moisten all rice, bring quickly to boil over high heat.

Reduce heat and simmer

2 minutes fluffing gently once or twice with a fork. Remove from heat.

Add pecans and mix lightly with fork. Spoon stuffing poultry.

Do not pack tightly.

Roast at once. Makes enough for 4 to 5 pound chicken, or use pheasant or quail or dove.