Categories: Poultry 
      Yield: 12 servings 
  
    3/4 c  Butter or margarine 
  1 1/2 c  Chopped onions 
  1 1/2 c  Chopped celery with leaves 
    1/3 c  Chopped parsley 
      9 c  Cooked brown rice 
      1 ts Dried marjoram; crushed 
    1/2 ts Dried thyme; crushed 
    1/2 ts Dried sage; crushed 
           Salt, pepper 
      3    Eggs; lightly beaten 
    3/4 c  Turkey stock 
           -=OR=- Chicken bouillon 
     12 oz Mixed dried fruit 
  
  Melt butter in large skillet. Saute onions, celery and parsley in butter. 
  Remove from heat and combine with rice in large bowl. Stir in marjoram, 
  thyme and sage and season to taste with salt and pepper. Add eggs, stock 
  and fruit. Mix well. Makes enough for 14-pound turkey