For stuffing, cook onion, carrot, and celery in butter till tender.
Stir in rice, water and 1 tablespoon salt.
Cover; cook for 35 to 40 minutes or till nearly tender.
Stir in mushrooms, sage, thyme, and savory.
Cover; cook about 10 minutes more till water is absorbed.
Rinse birds; pat dry. Season cavities with salt.
Stuff birds lightly with some of the stuffing.
Skewer neck skin to back- tie legs to tail. Twist wings under back.
Place breasts side up, on a rack in a shallow baking pan.
Lay bacon over birds.
Insert a meat thermometer.
Place remaining stuffing in a 1-quart casserole.
Roast birds, uncovered, in 350 degree oven for 1-1/2 to 2 hours or till thermometer registers 180 - 185 degrees.
Bake remaining stuffing, covered, the last 30 minutes of roasting.
Spoon stuffing onto a platter; arrange birds atop.
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