Rice Stuffing

1 Stick of Butter
1/2 cup chopped Onion
1/3 cup chopped Celery
2 cups dry Italian Bread, cubed
2 cups cooked Rice
1/2 tsp. Salt
1/8 tsp. ground Pepper
1/8 tsp. ground Marjoram
1/8 tsp. ground Thyme
1/8 tsp. crushed dried Tarragon
1/4 cup chopped Ripe Olives
1/2 cup chopped Pecans
1 tsp. minced, bottled Garlic

Melt butter in large skillet, saute onion, celery and garlic until tender. Add remaining ingredients. Toss lightly. Heat chicken broth and add enough to get stuffing to just hold together, do not make soupy. This is good to stuff duck or goose with. Or you can bake in a 350 degree oven in baking dish.

Yield: 1 quart