This recipe yields enough to stuff an 8 - 10 lb. turkey. Ensure the internal temperature of the turkey and stuffing reaches 165° F.

Ingredients
•1 cup wild rice
•3 cups water
•1 1/2 teaspoons kosher salt
•2 tablespoons unsalted butter
•1 medium onion, chopped
•1 cooking apple, such as a Golden Delicious or Rome; peeled, cored and chopped
•2 ribs celery with leaves, chopped
•2 cloves garlic, chopped
•1 tablespoon minced fresh thyme leaves
•Pinch ground mace or nutmeg
•Freshly ground black pepper
•1/2 pound Seward’s Own breakfast sausage
•1/2 cup pecan pieces, toasted
•1/4 cup chopped fresh flat-leaf parsley

Method
Combine the wild rice, water and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very.) Drain and set aside.

Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. Chill until ready to use, makes 8 servings.