Instructions: Saute the brown rice with 4 T powdered broth in 2 T oil for 4 minutes.

Cook in 4 cups of water for 1 hour or until absorbed.

Cook wild rice, sage, rosemary, and 1 t thyme in 1.5 c water for 1 hour.

Saute the chopped onion and celery with 2 T butter, dill and onion salt.

Slice and saute the mushrooms with 2 T butter, garlic powder and 1 t thyme, until =well=done.

Combine all ingredients with the Meat ofWheat, cheese, stuffing, salt and pepper and poultry seasoning.

In baking pan, shape like a turkey, garnish with pecan halves and bake for 30-45 minutes at 375 degrees. Serve with cranberry sauce and mushroom gravy.

Serves 8 & leftoers are great.

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