Place a large stock pot over medium high heat. Melt butter.
Add sliced onion, minced garlic and cook until onions are translucent.
Add mushrooms. Cook until tender and mushrooms begin to release their juices.
Cube apples, potatoes and carrots and add to pot. Reduce heat to medium and cook until tender.
Add chestnuts, almonds, pecans, cranberries, currants and cooked rice. Add chicken or vegetable stock as needed to keep stuffing moist.
Add thyme and sage. Salt and pepper to taste.
Reduce heat and simmer for a few minutes stirring to combine all ingredients and flavors.
Cool completely before stuffing your bird.
I like to make my stuffing the night before and let it cool at room temperature. I then salt and pepper my bird (inside and out) and stuff both cavities. There is plenty of stuffing to lay all around the bird in your roasting pan.
Cook your turkey as you normally would -- I cook it the way my grandma used to, in a paper bag!
Bon apétit and have a blessed Thanksgiving!