WILD RICE DRESSING
1 (14 oz.) can chicken broth, 1 bay leaf, 1 1/2 cup long-grain wild rice, 1 tablespoon butter, melted, 1/2 pound breakfast sausage, 1/2 cup white onion chopped, 2 celery stalks, chopped, 2 stalks green onions, sliced, 1 tablespoon green bell pepper, chopped, 1/2 cup chicken liver, chopped, 2 garlic cloves, minced, 2 1/2 teaspoons Cajun seasoning, 1/8 cup fresh parsley, chopped, 1/8 teaspoon sea salt, 1/4 teaspoon dried thyme.
Get out a heavy Dutch oven, add the broth and the bay leaf. Bring to a boil, add the rice and butter stir, reduce the heat to a simmer, cover the pot, and cook for 17-20 minutes. Remove from the heat do not remove the lid. Get out a heavy skillet, add the sausage, cook until there is no pink. Add the onions, celery and bell pepper, cook for about 3-minutes. Add the liver, garlic, salt, and thyme cook for another 2 minutes, mix well. Remove the bay leaf from the rice, fluff the rice with a fork, add the meat mixture to the rice, mix well and serve.