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Stuffing for Ducks, Goose or Turkey(Ducks, Goose or Turkey), l ½ quarts cornbread, 3 or 4 slices whole wheat bread, 3 cups chopped celery, 3 cups chopped onions, 3 cups chopped parsley, 1 pint mushrooms with juice, 2 cups chopped pecans, 6 hard boiled eggs, salt, black and red pepper to taste, ¾ cups long grain riceMix cornbread and whole wheat bread; add celery, onion and parsley. Dampen well with stock from boiled neck and gizzards in seasoned water. Mix dressing thoroughly and fry in small amount of salad oil until celery and onions look wilted. To this add eggs, mushrooms with juice and pecans. Season well with salt and pepper. In another skillet fry, in small amount of oil, the rice (do not wash rice, just pick over it) until golden brown. Add just enough stock to cover rice and let cook about 10 minutes, stirring constantly. Then add rice to first mixture; mix well. Stuff bird or bake separately.
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