A great addition for this Thanksgiving!
WARM WILD RICE AND SQUASH SALAD
2 cups chicken stock (divided)
1 cup wild rice
1 bay leaf
6 tablespoons olive oil (divided)
1 large onion (peeled, finely diced)
3/4 pound Italian turkey sausage (removed from casing)
2 cups butternut squash (peeled, seeded, and diced)
2 Granny Smith apples (peeled, cored, and diced)
1 cup parsley leaves (chopped)
1/2 cup walnuts (chopped)
2 oranges (juiced)
Kosher salt and freshly ground black pepper (to taste)
In a medium sauce pot over medium-high heat, bring 1 1/2 cups of the stock, rice, bay leaf, salt and pepper to a boil. Cover and reduce to a simmer for 25 minutes. Without removing lid, remove from heat and let stand 10 minutes. Discard the bay leaf, remove the rice to a bowl and set aside.
Meanwhile, in a large cast iron skillet over medium heat, add olive oil and onion and cook until onions start to soften, about 5 minutes. Add the sausage to the pan, crumbling with a wooden spoon or potato masher as it cooks. Once the sausage has browned, about 10 minutes, add the butternut squash and cook until softened, about 8 minutes. Add the apple and walnuts and continue to cook until apples are caramelized slightly and walnuts are toasted, about 5 minutes. Deglaze the pan with the remaining 1/2 cup chicken stock, making sure to scrape any brown bits from the bottom of the pan and remove pan from heat. Add the cooked rice, parsley and toasted walnuts. Season with salt and pepper and stir until combined. Finish with a drizzle of olive oil and the juice of two oranges. Serve warm.
Tip: Make it your own! Try using white wine instead of chicken stock for a boozier stuffing this Thanksgiving!