Wild rice dressing

In a big skillet with a little olive oil, cook about three quarters of a pound of Italian sausage out of its casings, crumbling it; remove while still a little pink.

Bring chicken stock to a simmer, add the wild rice mix and cook per the package, about 15 to 20 minutes for this mix, until fluffy and not liquidy.

Melt a little olive oil and a tiny bit of butter in the skillet; add the onion, celery and chopped mushrooms all at once.

Season with a good pinch of salt and black pepper and cook between medium and medium-high 15 to 20 minutes until everything cooks down.

Add the garlic with chopped rosemary, thyme and parsley (sage optional), giving the woody herbs extra time.

Return the sausage, add a splash of chicken stock and cook about 5 minutes until the sausage is done.

Stir in dried cranberries to plump in the heat, then fold in the wild rice. Serve, or use to stuff a turkey.