2 cups uncooked rice
1 bunch of celery
1 yellow onion
2 packages of mushrooms
2 cloves of garlic
1 cup cashews (lightly chopped)
1 tablespoon Worcestershire sauce
4 tablespoons butter (or olive oil if you're watching
such things)

Salt and pepper to taste.  Note:  I like salt.

To prepare:

Cook the rice.  While this is happening:

Saute chopped onion with chopped celery, sliced
mushrooms and garlic cloves in the butter until
vegetable mix is limp.

Mix this in with the cooked rice, adding the
Worcestershire sauce, the chopped cashews and salt and
pepper to taste.

Stuff the Turkey as you would with Bread Stuffing,
keeping any leftover rice in the frig to be mixed
together with what is later removed from the bird.   
Add in a splash of the juices from the turkey pan and
serve warm.  Excellent the next day reheated with
turkey scraps thrown in.