Cook onion and celery in hot margarine or butter in a large saucepan for 5 minutes, stirring often. Add wild rice and chicken broth; bring to boiling. Reduce heat; cover and simmer 20 minutes. Add long grain rice, sweet potatoes, raisins, poultry seasoning, salt, and pepper; return to boiling. Reduce heat and simmer, covered, over low heat for 20 to 25 minutes or until rice is tender and liquid is absorbed. Stir in parsley and pecans. Use to stuff one 12-pound turkey. Or, bake, covered, in an ungreased 2-quart casserole in a 325 degree F. oven for 45 to 60 minutes or until heated through. The internal temperature of the stuffing inside of the turkey should reach 165 degrees. Makes 10 servings.

Two days before, chop, cover and refrigerate vegetables and nuts.