Instead of Chicken, Instead of Turkey:
A Poultryless "Poultry" Potpourri

"Dear Karen, Please send me another copy of your recipe book, Instead of Chicken, Instead of Turkey. I want to take it to my sister in California. I have enjoyed using it so much and the recipes are fantastic and quick. Thanks so much! Julia Grant, NY."

Wild Rice and Mushroom Stuffing

Serves 8
Preheat oven to 350 degrees

1/4 lb (1 stick) margarine, divided
1/2 lb mushrooms, cleaned & sliced
1 C wild rice
1 C long-grained rice
2 lg onions, chopped
1 C chopped celery, incl leaves
2 C vegetable stock
1 C toasted & coarsely chopped pecans
1/4 C chopped fresh parsley
1 tsp salt
1 tsp dried sage
1 tsp dried marjoram
1 tsp dried savory
2 tsp celery seed
1 tsp white pepper

Melt half the margarine in a large heavy skillet over medium high heat. Add the mushrooms and saute, stirring constantly, for 5 minutes. Scrape into a mixing bowl.

Melt remaining margarine in a large skillet or casserole over medium heat. Add rice, onions, celery. Cook over medium heat for 6 minutes, stirring occasionally. Add the stock and bring to a boil. Reduce heat, cover the pot, and simmer for 25 minutes or till stock is completely absorbed and rice is tender.

Stir in the pecans and seasonings and mix thoroughly. Bake about 45 minutes covered at 350 degrees or cook stovetop in a large oiled skillet. This delicious dish can be made up to 2 days in advance and refrigerated, tightly covered.