Wild Rice, Sage Sausage, Mushroom, and Kale Dressing/Pilaf

This is my own dressing recipe that I've adapted over the years. We keep coming back to it and I keep modifying it.

1 1/2 quarts of stock (chicken, turkey, veggie, etc)

2 c wild rice

salt, to taste

2 T olive oil

1 lb sage sausage

1 lg onion, chopped

4 cloves garlic, minced

1 lb fresh cremini or shiitake mushrooms, trimmed and sliced

1 cup celery, chopped

1 bunch of kale, stems removed, chopped

2 apples, seeded and chopped

1/3 c toasted almonds or pecans, chopped

1/4 c dried cranberries

1/3 c dry sherry or red wine vinegar

1 t dried thyme

1/2 c chopped flat-leaf parsley

1 to 2 T chopped fresh sage or 1 t dried rubbed sage

3 scallions, chopped

Black pepper, to taste

Bring stock to a boil in a large saucepan. Add wild rice and salt to taste. Bring back to a boil, lower heat, cover and simmer for 40 minutes or until the rice is tender and water is absorbed. Drain if necessary.

Heat small amount of oil and cook sausage until no longer pink. Remove all but 2 T of oil, then add onion, garlic, mushrooms, celery, kale, and apples. Cook until mushrooms have softened about 10 minutes. Stir in rice and remaining ingredients, except scallions. Taste and adjust seasonings. Put into large casserole. Sprinkle with scallions.

Serve or refrigerate up to two days ahead and then warm for 20-30 minutes in a 350 oven.

Mushroom,Butternut Squash, and Bok Choy Dressing

I really like a mushroom-y dressing to go with my Thanksgiving meal. This recipe has evolved over the years and my family really likes it.

3 oz of dried mushrooms (shitake, porcini, etc.), scrubbed if necessary
3 C boiling water
1 lb ground pork sausage with sage
4 stalks of celery, chopped
2 onions, chopped
2 fresh leaves of sage, chopped
1 can sliced water chestnuts
2 bok choy, chopped with white part and green part separated
1 lb butternut squash, 1" dice
1 lb dried bread cubes
2 eggs, beaten
2 chicken bouillon cubes
salt and pepper
2 t butter

Turn on oven to 350 degree.

Submerge mushrooms in boiling water and set aside. Saute ground pork, celery, onion, fresh sage, and the white part of the bok choy until pork is cooked through.  Season with salt and pepper. Add butternut squash and green part of bok choy  and saute for about 5 minutes. Put mixture in a very large bowl. Drain the mushrooms reserving the liquid. Add mushrooms to the mixture. Slice the water chestnuts in half and add to the mixture. Combine with dried bread cubes. Stir in beaten eggs. Season generously with salt and pepper again. Add bouillon cubes to the mushroom liquid and heat if necessary to dissolve. Add liquid to moisten the mixture.

Butter a lasagna pan. Put mixture in the pan. Dot the top with small blobs of butter. Bake for 50 minutes or until top is nice and golden.

Note: If you are crunched for time or oven space, I've had good results covering the dressing and baking at 375 for 30 minutes. Uncover and cook for 10 more minutes to toast the top.