Vintage Recipe--Stuffing

Chestnut Rice Dressing:

4 oz can of mushroom pieces

1/2 cup butter

1/4 cup chopped ripe olives

2 Tbsp chopped parsley

1/4 cup chopped celery

1 1/2 cups boiled chestnuts, mashed

1 1/2 cups cooked rice

1/4 cup milk

Salt and pepper to taste

Drain mushrooms, reserving the liquid. Heat butter in a skillet. Saute mushrooms, olives, parsley and celery. Combine mushroom mixture with reserved liquid and remaining ingredients. Mix well. This makes enough stuffing for a 5 to 6 pound chicken or 8 to 10 pound turkey.