Wild Rice, Sausage, and Cranberry Stuffing

Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish with butter or neutral oil and set aside.

In a medium saucepan, combine the rinsed wild rice, 475ml of chicken broth, and fine sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes. The rice is done when tender with a slight chew, and most grains have split open. Drain any excess liquid if necessary.

While the rice simmers, heat a large skillet over medium-high heat. Add the sweet Italian sausage, breaking it apart into small chunks with a wooden spoon. Sauté for 8 to 10 minutes until deeply browned and reaching a safe internal temperature of 74°C (165°F). Wash hands and any utensils that contacted the raw meat thoroughly to prevent cross-contamination. Use a slotted spoon to transfer the cooked sausage to a large mixing bowl, leaving the rendered fat in the skillet.

Reduce the skillet heat to medium and add the unsalted butter to the remaining sausage fat. Add the diced yellow onion and celery, sautéing for 6 to 8 minutes until softened and translucent. Stir in the minced garlic, chopped fresh sage, and fresh thyme, cooking for 1 additional minute until highly fragrant.

Transfer the hot vegetable mixture to the large mixing bowl containing the cooked sausage. Add the cooked wild rice, dried cranberries, black pepper, and the remaining 120ml of chicken broth. Toss everything thoroughly to combine. The mixture should be noticeably moist but not pooling liquid at the bottom.

Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. Bake uncovered for 30 minutes at 190°C (375°F) until the top is lightly toasted and the edges are bubbling.