Instructions: Cut french bread into 1" cubes. Mix bread, rices, mushrooms, onion, celery, herbs, and bouillon in large bowl. Beatr eggs and pour into bread mixture. Begin adding chicken stock, 1/2 cup at a time, and stir with your hand. When the mixture is bonded (when you can pack a handful into a ball and it holds its shape), stuff bird. Any extra can be baked in a covered casserole during the last 45 minutes of roasting the turkey.

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