Ice Palace Wild Rice Soup

Serves 8+, freezes well

1lg can cream of mushroom soup
1lg can cream of chicken soup (diluted by 1/2 cans milk)
1 can chicken broth (for thinning out the soup later)
3-4 chicken breasts, cooked and cubed
6c cooked wild rice (roughly 1 to 1-1/2c. before cooking)
1 sm package mushrooms, chopped and sauted
1 chopped green pepper
1 chopped red pepper
1 chopped large onion
1 sm can chopped black olives, optional
2oz white wine, optional

Cook wild rice and chicken.
Throw all ingredients (except chicken stock) in to a large pot and heat until boiling.
Thin with chicken stock to your preference.

*I've also made this with turkey with Thanksgiving leftovers - yum!

Diabetic friendly: make with 1/2c wild rice.
Gluten free: check soup for allergens. Skip wine, and use homemade chicken broth (boil chicken carcass in 1c water on low for 1-2h. Freezes well in ice cube trays, strain with fine strainer depending on the dishes you will use it in.)

Grandma Juanita's Hot Sausage Stuffing/Dressing

This is the best stuff ever! I am not a hot sausage person, so my hubby doesn't always use 2lb hot when he makes it for me. I will say though, the hot is not as hot as you'd think since there is so much bread in the stuffing ot "cool" it down.

The recipe:
14c Brownberry sage stuffing cubes
2lb Jimmy Deal hot sausage (if you can find Tennessee Pride sausage, it's even better!)
1 stick butter
2 onions, chopped
1 clove garlic, minced
2c mushrooms, chopped (optional)
2tbsp parsley (dry)
4-1/2c chicken broth
2 celery stalks, chopped

Fry sausage until no pink remains; drain.
Saute onion, celery, mushrooms, and garlic in butter.
Combine bread cubes, sausage and veggies in large bowl
Add parsely and broth
With very clean hands, mix ingredients together (smash it together to break down cubes.)
Put in to big enough baking dish or stuff turkey.
If in pan, bake at 350* for 45m or until top is nicely browned.