Ingredients

In a large heavy saucepan, melt 2 tbsp Butter. Add and cook for 3-5 mins; 2 onions, finely chopped, 2 stalks celery, finely chopped, 1 clove garlic, minced. Pour in 2 1/2 cups chicken stock, 2/3 cup orange juice. Bring to boil. Stir in 2 cups long grain brown rice, 3/4 cup wild rice, and 1 tsp each sage and thyme and a pinch of cloves. Reduce heat to low; cover and simmer for 35 mins. Stir in 1 cup chopped apricots and 1/4 cup currants. Simmer, covered for 10-15 mins or until rice is tender. Add 3/4 cup pine nuts, or slivered almonds, toasted, 1/4 cup chopped parsley, 1 tsp each salt and pepper. Let cool COMPLETELY before stuffing bird (stuffing can be covered and refrigerated up to 2 days) Makes 11 cups

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