Name: Wild Rice Stuffing with Mushrooms
Yield: 4-6
Ingredients: 1 tablespoon olive oil; 1/2 pound garlic and herb sausage, casings removed; 4 tablespoons (1/2 stick) butter, divided; 2 large onions, halved and thinly sliced; 1 teaspoon granulated sugar; 10 ounces cremini mushrooms, sliced; 1-1/2 tablespoons chopped fresh thyme, divided; 2-1/2 cups low-sodium chicken broth; 1-1/2 teaspoons chopped fresh sage; 1-1/2 cups wild rice; 3/4 cup coarsely chopped dried cranberries; salt and pepper, to taste

Scale

Ingredients

1 tablespoon olive oil
1/2 pound garlic and herb sausage, casings removed
4 tablespoons (1/2 stick) butter, divided
2 large onions, halved and thinly sliced
1 teaspoon granulated sugar
10 ounces cremini mushrooms, sliced
1–1/2 tablespoons chopped fresh thyme, divided
2–1/2 cups low-sodium chicken broth
1–1/2 teaspoons chopped fresh sage
1–1/2 cups wild rice
3/4 cup coarsely chopped dried cranberries
salt and pepper, to taste

Instructions

Heat the oil in a large heavy pot. Add the sausage and brown, using a wooden spoon to break the sausage into crumbles. Set aside in a large bowl.
Melt 2 tablespoons of the butter on medium-low heat, then add the onions, sugar and salt, sauteeing until the onions are tender and caramelized (about 25-30 minutes). Transfer the onions to the bowl with the sausage.
Increase the heat to medium-high and melt the remaining 2 tablespoons of butter. Add the mushrooms, 1/2 tablespoon of the thyme, salt and pepper. Saute until the mushrooms are deep-brown, about 15 minutes. Add to the bowl with the onions and sausage.
Bring the broth, a 1/2 tablespoon of thyme and 1 teaspoon of sage to boil in a large deep pot. Mix in the wild rice and return to a boil, then reduce the heat, cover and simmer for 30 minutes.
Stir in the caramelized onions, mushrooms, remaining 1/2 tablespoon of thyme, 1/2 teaspoon of sage and cranberries. Cover and simmer for 5 minutes, stirring often. Season with salt and pepper.
Preheat the oven to 350F. Generously butter a 7-x-11-inch baking dish. Transfer stuffing to prepared dish.
Cover with foil and bake until heated through, about 30 minutes. Uncover and bake until the top is slightly crisp and golden, about 15 minutes longer.

Notes

You can make the stuffing through Step 5 a few days in advance. Transfer the cooked stuffing from the skillet to your casserole dish, cover with foil and refrigerate. On the day you plan to serve, bring the stuffing to room temperature, then bake as directed.
This serves 4-6 as a side, but if you have a large Thanksgiving planned, you’ll want to double this recipe.
Adapted from Epicurious