Melt butter in a frying pan over medium-low heat.

Add chopped onion, celery, and minced garlic to the melted butter.

Saute the vegetables until tender-crisp, approximately 5 minutes.

Combine the sauteed vegetables with the cooked brown rice and wild rice in a large bowl.

Toss the rice and vegetables to mix thoroughly.

Add the rubbed sage, dried thyme, and dried savory to the rice mixture.

Incorporate the chopped fresh parsley, pumpkin seeds, and slivered almonds.

Season with salt and pepper to taste.

If stuffing a turkey, stuff the turkey cavity with the mixture.

Alternatively, bake in a covered baking dish at 325°F (165°C) for 1 hour.