Here’s one of the traditional Thanksgiving turkey stuffings we make at our house. My wife and I rotate through several different stuffings because we grew up in different families with different ideas of what constitutes the best stuffing, plus we’ve added a couple of our own favorites over the years. We both agree that this one is the winner.

SERVINGS

Makes about 2 quarts, enough for a 14- to 17-pound turkey

INGREDIENTS

1 cup uncooked wild rice

6 cups chicken stock

1/2 pound pork sausage, casing removed

2 medium onions, diced

4 stalks celery, diced

4 cups crumbled cornbread

3 cups toasted bread cubes (or Sage Turkey stuffing)

2 teaspoons ground dried sage

1 teaspoon freshly ground black pepper

2 large eggs

PREPARATION

1.    Cook the wild rice in 3 cups of the chicken stock over medium heat for 40 minutes, until the grains pop open and are soft.

2.    In a large skillet over medium heat, cook the sausage, onions, and celery until the sausage is cooked through and the onions are translucent, about 7 to 8 minutes. In a large bowl, combine the cornbread, bread cubes, sage, and pepper. Add the sausage mixture and the wild rice and combine thoroughly. Lightly beat the eggs, whisk them into the remaining chicken stock, and add to the stuffing, a little at a time, until the stuffing is moist but not soggy. Correct the seasoning. Use to stuff the turkey loosely. Cook the remaining stuffing (or all the stuffing, if you prefer) in a covered baking dish at 350°F for 45 minutes.