Gelman’s Wild Rice Stuffing

1 ½ cups wild rice (about 10 oz.) cooked to package instructions and slightly cooled *
4 cups dry corn bread stuffing *
1 pound bulk sweet turkey sausage *
2 cups chopped leeks
1 cup sliced wild mushrooms
1 cup diced celery
3 cups homemade turkey stock*
1 cup dried tart cherries
1 cup coarsely chopped walnuts or whole pine nuts
1 ½ tablespoons minced fresh marjoram
2 teaspoons minced fresh thyme
1 tablespoon minced fresh sage
Freshly ground pepper and salt to taste

1. Preheat oven to 425 degrees.
2. Coat a 3 to 4 quart baking dish with cooking spray.
3. Cook sausage, mushrooms, and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, and leeks are fragrant. Add and celery and nuts. Cook, stirring occasionally for 3 minutes more.
4. Transfer the sausage mixture to a large bowl. Add the rice and corn bread stuffing, then stir in broth, cherries, marjoram, thyme, and sage. Season with salt and pepper. Transfer to the prepared baking dish and cover tightly with foil.
5. Bake the stuffing for 35 minutes. Check to see if you need more stock then uncover and bake until the top is browned, 15 to 20 minutes more.

Tips:
1. Cook rice ahead of time, cover and refrigerate for up to 3 days;
2. If using fresh cornbread and not purchased stuffing, lightly toast broken up corn bread, and can be stored for up to 2 days in airtight container
3. Can substitute bulk pork sausage or vegetarian sausage crumbles for turkey sausage
4. Can substitute purchased turkey stock, chicken, or vegetable stock.
5. Homemade turkey stock can be made with purchased fresh turkey wings and or legs, onion, celery, carrot, and spices of your choice