Saute the onions, garlic and celery in margarine until soft. Set aside. Cook 2 packages of Rice A Roni Long Grain and Wild Rice (original) according to package directions. Set aside. Chop 1/2 to 1 cup of English walnuts into small pieces. Chop about 1 cup of fresh parsley - or more , according to taste. Place one large package of Pepperidge Farm Herb Stuffing in large bowl. Add the sauted onions, garlic, and celery. Add Rice and walnuts. Add parsley. Mix well. Add enough dry sherry to moisten . Loosely pack stuffing into turkey cavity. Any extra can be placed in foil and cooked with the turkey. Note: if you like mushrooms, you can saute them with the onions and add to the stuffing. Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff" <mpaloff@1starnet.com> on Nov 24, 1998,
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