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Heres another wonderful sounding recipe from Sandy. Thanks Sandy

Apricot Orange Wild Rice Stuffing

2 tbsp. butter
2 onions, finely chopped
2 stalks of celery, finely chopped
1 clove of garlic
2 1/2 cups of chicken stock
3/4 cups orange juice
2 cups long grain brown rice
3/4 cup wild rice
1 tsp each crumbled dried sage and thyme
Pinch ground cloves
1 cup  chopped dried apricots
1/4 cup currants
3/4 cup pine nuts or slivered almonds, toasted
1/4 cup chopped fresh parsley
1 tsp each salt and pepper

In a large heavy sauce pan, melt butter over medium heat, cook onions,
celery and garlic, stirring often for 3 to 5 mins or until softened.

Pour in stock and orange jice, bring to a boil.  Stir in brown and wild
rice, sage, thyme and cloves, return to boil.  Reduce heat to low; cover
and simmer for 35 mins.

Stir in apricots and currants; simmer, covered for 10 to 15 mins or until
rice is tender.  Add pine nuts, parlsey, salt and peper.  fluff with fork
to mix.  Let cool completely before stuffing bird.  Stuffing can be
covered and refrigerated for up to 2 days ahead of time.  makes 11 cups.

(It's great to have this done a day or two before your dinner.  One less
chore on the actually holiday makes life a little easier.)  Once cooked,
freezes well too.

Enjoy.  Sandy

        "Friendship is a sheltering tree"  ;)