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Walnut-Rice Stuffing

3/4 cup brown rice
1/2 cup wild rice
1/2 lb shelled walnuts
3/4 lb crimini mushrooms
5 large stalks celery
4 tbsp + 2 tbsp butter
2 sprigs thyme
2 large sprigs sage
1/8 tsp (a pinch) pepper

Mix the rices together, put in a pot with 3 1/2 cups water or
thereabouts, and bring to a boil. Immediately reduce to a simmer
and cook until fluffy but still slightly chewy. Remove from heat.
Chop the walnuts into smallish pieces, the mushrooms likewise,
and the celery as well, keeping in separate bowls. Put 2 tbsp
butter in a skillet, heat until the butter starts to bubble, and
add the walnuts. Stir quickly for a short time, then add the
mushrooms. Stir until the mushrooms soften and darken somewhat and
remove from heat. Mince the sage finely and remove the stems from
the thyme. Slice the butter into thin pats. Toss all ingredients
but the butter together. Stuff the turkey, inserting pats of butter
at random intervals throughout the stuffing process. You can put
any remainder into a casserole dish and bake separately - put in
in the oven about 3/4 hour before serving.

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