| 1 pkg. (400g) | Granny’s Cranberry Chipotle Turkey Sausage, thinly sliced |
| 1 tbsp | 15 ml | olive oil |
| 1.5 cups | 375 ml | yellow onion, diced |
| 1 cup | 250 ml | celery, diced |
| 4 cups | 1 L | made or low sodium chicken stock |
| 2 cups | 500 ml | wild rice, cooked |
| 1 cup | 250 ml | 10% cream |
| 1 tsp | 5 ml | cider vinegar |
| 1 tsp | 5 ml | sea salt |
| 1/4 tsp | 1.25 ml | fresh black pepper |
| 1/2 cup | 125 ml | green onion |
Recipe courtesy of Chef Jason Wortzman
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All Rights Reserved
