Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Rinse 1/2 cup dry wild rice. Put it in a small saucepan with 2 cups water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer. Cook for 40–45 minutes, until tender with a pleasant chew and many grains have split. Drain any excess water, cover, and let stand for 5 minutes. Continue with the other components while it cooks.

2. 2.

   Gently mix 1 pound ground turkey with 1 teaspoon fine sea salt. Refrigerate while you prepare the vegetables.

3. 3.

   Peel and seed 1 1/2 pounds whole winter squash, yielding about 1 pound flesh, and cut into 3/4-inch cubes. Toss on a rimmed baking sheet with the following:

   • 1 teaspoon canola oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread in a single layer and roast for 25–30 minutes, turning once, until tender and browned at the edges.

4. 4.

   Finely dice 1 small yellow onion, about 4 ounces. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Add the onion and 1/8 teaspoon fine sea salt; cook for 4–5 minutes, stirring, until softened.

5. 5.

   Add the seasoned turkey to the skillet with 1/2 teaspoon rubbed sage and 1/4 teaspoon ground black pepper. Cook over medium-high heat for 7–9 minutes, breaking the meat into small crumbles, until it reaches 165°F. Stir in 1/4 cup low-sodium chicken broth and simmer for 1–2 minutes to keep the turkey juicy. Cover off the heat.

6. 6.

   Combine 1/2 cup fresh cranberries, 2 tablespoons maple syrup, and 1/4 cup water in a small saucepan. Bring to a simmer and cook uncovered for 6–8 minutes, stirring occasionally, until the berries burst and the topping is spoonable.

7. 7.

   Divide the wild rice between two bowls. Arrange the roasted squash and sage turkey alongside it, spoon over the warm cranberry topping, and serve.

Want more detail? See the temperature guide.