This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make. Though there is nothing like serving it hot from the oven, but it can also be made a ahead of time for easy entertaining.
In this recipe, wild rice is paired with fall flavors of apples, cranberries and sausage. It makes a great side dish for ducks, venison, wild boar or even your holiday turkey. It can easily be adapted to be vegetarian - just remove the sausage.
This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans, where this is a very traditional dish. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table.