Instructions: In a 5- to 6-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Rinse and drain wild rice. Add to boiling water, cover, and return to a boil; reduce heat and simmer, covered, until rice is tender to bite and beginning to split, 35 to 45 minutes. Drain.

Meanwhile, cut off and discard peel from squash. Cut squash into 1/2-inch cubes (you should have about 4 cups).

Remove casings from sausages and discard. Crumble sausages into a 5- to 6-quart nonstick pan; stir often over medium-high heat until browned, about 5 minutes. Discard all but 2 tablespoons fat in pan. Add onion; stir often until lightly browned, about 5 minutes. Add white rice; stir until beginning to turn opaque, about 3 minutes.

Add broth, currants, coriander, nutmeg, and cinnamon to pan. Bring to a boil over high heat; cover, reduce heat, and simmer for 5 minutes. Add squash; cover and simmer over low heat, gently stirring once, until rice and squash are tender to bite, 15 to 20 minutes.

Squeeze liquid from spinach. Add spinach and wild rice to pan and mix gently. Cover and cook until hot, about 5 minutes. Add salt and pepper to taste.

This recipe yields 10 cups; 10 to 12 servings.

Comments: If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven at full power (100%), stirring occasionally, until hot, 5 to 6 minutes. Or bake, covered, in a shallow 2 1/2- to 3-quart casserole in a 325 degree oven (350 degrees if baking with a turkey at that temperature), stirring once or twice, until hot in the center, about 1 hour.

If you are stuffing your turkey, just before roasting, fill the neck and body cavities loosely with dressing. When the bird is done, make sure the dressing is heated to a bacteria-safe 160 degrees: Insert a thermometer into the center of it; if the temperature is too low, spoon the dressing into a bowl and heat in a microwave oven at full power (100%), stirring often to distribute heat, until it is 160 degrees throughout.

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