COLD TURKEY STUFFING
Contributed by Karen

1 cup long grain rice
2 cups cold water
6 tbsp butter
1 onion, finely chopped
1 large stalk celery, finely chopped
2 tbsp chopped fresh parsley
1/2 tsp sage
1/2 tsp thyme
2 eggs, well beaten
4 slices white bread, crusts removed, cubed and soaked in milk (bm? )
2 cups canned chestnuts, well drained and chopped
1 tsp ground fresh pepper
salt to taste

1. Spread rice in bottom of frying pan. Brown the rice over low heat.
2. Pour water into saucepan and add pinch of salt. Bring to boil.
3. Add browned rice to water, cover and cook 15 minutes over low heat.
4. Melt butter in another saucepan over low heat.
5. Add onion, celery, parsley, sage and thyme. Mix and cook 4 minutes over low heat.
6. Remove saucepan from heat. Add eggs, drained bread, chestnuts, pepper, salt and rice. Mix well.
7. Stuff turkey with mixture.