• 3 med. sweet potatoes, peeled and quartered
• 1 cup wild rice
• 3 cups chicken broth or stock
• 1/2 lb. bulk mild Italian sausage
• A few cloves of garlic, chopped
• 1 large onion, chopped
• 5 stalks celery, chopped
• 2 T. butter
• 1 cup milk
• 2 cups croutons
• 1/4 t. ground red pepper
• 3/4 t. paprika
• 3/4 t. savory
• 1/2 cup dry white wine
• salt and pepper to taste

1. Cook rice in broth
2. Boil potatoes until tender. Mash with milk, butter, salt and pepper
3. Brown the sausage in a very large skillet or dutch oven. Remove sausage from pan, chop finely. Pour out excess grease    before sautéing onions, garlic and celery. Return the sausage to the pan for the last few minutes.
4. Mix in rice, then spices. Add wine, mix in potatoes and croutons. Add more liquid if necessary. Salt or pepper if necessary.

© 1997 Redbird Café/ Jim Netter