Recipe. You Won't Want to Miss This!

Wild Rice, Sausage and Chestnut Stuffing

1 cup wild rice

3 cups water

1 tsp. kosher salt

3 tbs. unsalted butter

3 shallots, peeled and chopped

1 tsp. dried thyme

½ tsp. ground coriander

Freshly ground black pepper to taste

2 sweet Italian sausage links, casings removed

1 cup peeled, cooked chestnuts (available in supermarkets)

3 tbs Marsala, Madeira or other slightly-sweet fortified wine

Combine the wild rice, water, and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, about 30-40 minutes. Drain and let cool.

Melt the butter in a skillet over medium heat. Add the shallots, thyme, coriander and pepper, to taste. Cook until the shallots are limp. Add the sausage, breaking it up and cooking until it is lightly browned. Add the cooked wild rice, chestnuts and Marsala, and fold ingredients together. Cool.

This will stuff a 10 lb. turkey.  For larger birds, double the recipe.  Wild rice is expensive; brown rice or other grains can be used instead.  Avoid white rice, most of which is tasteless and devoid of nutritional value.  Whatever you use, remember that different rice cooks to varying volumes. You should end up with about 3-4 cups of cooked rice.

Note: this recipe is gluten-free.