About the Recipe
Ingredients
3 1/2 cups turkey or chicken broth, divided
2 cups wild rice blend
8 ounces sausage (from 2 links)
3 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 cups chopped turnip, winter squash or carrot
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup dry sherry
1/2 cup dried sweetened cranberries
2 tablespoons chopped fresh sage
Preparation
Bring 3 cups turkey (or chicken) broth and rice blend to a boil in a large saucepan. Reduce heat to a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 45 minutes (or according to package directions).
Meanwhile, remove sausage from casings (if necessary) and cook in a large skillet over medium heat, breaking into smaller pieces until no longer pink and beginning to brown, about 5 minutes. Remove to a plate.
Add butter to the skillet. Increase heat to medium-high. Add mushrooms, onion, celery, turnip (or winter squash or carrot). Cook, stirring frequently until the vegetables have softened and are beginning to brown; 10-20 minutes. (Winter squash and carrots will take longer to cook. Add water or additional broth 1/2 cup at a time to the pan occasionally if the pan seems dry.) Add sherry and cook, stirring, until the evaporated, about 1 minute. Add the remaining 1/2 cup chicken broth and cook, stirring until reduced slightly, about 2 minutes more. Return sausage to the pan. Stir in cooked rice, dried cranberries and sage. Transfer to a serving dish.