1. In a big sauce pan, prepare the rice (I use Uncle Bens) just as the package dictates. 2. In a separate skillet, saute the mushrooms, onions, and olives with butter. Mix the rice and the sauted stuff together. 3. Stuff this mixture into the birds cavity, packing in as much as you can. 4. Place the bird in a pan or casserole that has tall sides, with just enough room for him to fit in. Pack the rest of your rice mixture around the bird, and on top. Bake at 190 =F8C for 1 hour, then turn it down to 160 =F8C for 4 hours (depending on your elevation). 5. Remove the bird from the oven, and place him on a separate platter. Scoop out all the stuffing and mix it all together with the stuffing that was on and around the bird. Re-stuff the bird. With the stuffing that is left, mix it with the soup, UNDILUTED, straight from the can, and re-pack that around the bird as before. Return to the oven .TE (325) (160) for another hour. Authors Notes: I have, on occasion, managed to bring a bird or two home. A favorite recipe of mine originally called for a goose, but Ive made it with duck as well. The bird and stuffing is very moist and quite delicious. I did not mention adding salt, because you should taste test to find out what is best for you. (I dont add any cause the flavor packet that comes with the rice is salty enough) I serve the bird separately (deboned) from the stuffing (with soup mix and without from inside the bird). Difficulty : easy. Precision : approximate measurements. Recipe By : Michael R. Tucker mtucker@greyrock.MSO.ColoState.EDU Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 11:36:24 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)