9	cups	cooked Wild Rice
9		coarse day-old bread
1	lb	bacon, crisp fried
3/4	cup	bacon drippings
3/4	cup	chopped onion
1 1/2	cup	chopped celery and leaves
1 1/2	tsp.	salt or to taste
3/4	tsp.	pepper
1	tbsp.	dried herbs, such as thyme and sage, crumbled
		Poultry seasoning, to taste

The night before, cook wild rice. Crisp-fry bacon, drain on paper towels and crumble. Break bread into chunks and saute in some of the bacon drippings. Saute onions and celery. Measure spices. Combine all ingredients in a deep bowl. Mix lightly; for dry stuffing, add little or no liquid; for moist stuffing, add hot broth or water to moisten crumbs. Refrigerate overnight.

Place stuffing in turkey just before roasting. Roast turkey according to label. Bake extra stuffing in a greased casserole during last 30 minutes.

YIELD: Stuffing for a 12 Lb. Turkey