Cook wild rice as directed with chicken seasoning. Melt butter in a skillet and saute onions, celery and garlic until tender. Add golden raisins and choice of seeds or nuts and herbs, then saute for several more minutes. Place in large bowl and combine with cooked rice and croutons, mix and then add chicken stock and eggs. Mix thoroughly and season to taste with black pepper and sea salt. Stuff poultry or put into a hotel pan and bake at 350 degrees for 30-45 minutes or until crusty on top and heated thoroughly. Makes one hotel pan of stuffing.