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.
