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1/2 cup butter 2 tablespoons chopped onions 1/3 cup chopped celery 2 cups dry bread crumbs 2 cups cooked wild rice1/2 teaspoon salt 1/8 teaspoon pepper
1/8 teaspoon powdered marjoram 1/8 teaspoon powdered thyme 1/8 teaspoon crushed dried tarragon
Melt butter in large skillet. Sauté onion and celery in butter until tender. Add remaining ingredients and toss.
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