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1
Place wild rice in a saucepan and pour over just enough boiling water to cover.
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2
Set aside, covered, for one hour.
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3
Drain rice.
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4
Add fresh boiling water to cover by half an inch, and the bay leaf.
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5
Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes.
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6
Drain well, discard bay leaf, and set aside.
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7
Heat oven to 350 degrees.
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8
Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
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9
Melt 4 tablespoons butter in a saute pan over medium heat and gently cook the onions until soft, about 7 minutes.
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10
Remove skins from sausages and add sausage meat to the pan with the onions.
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11
Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned.
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12
Remove from the heat and stir in the wild rice.
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13
Rinse cranberries, picking them over and discarding any that are spoiled.
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14
Chop them roughly or process them briefly in a food processor.
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15
Add to the sausage-rice mixture and mix well.
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16
Add salt, pepper and sage if using and stir to combine.
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17
Taste for seasoning.
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18
Either stuff into a turkey or pour into the prepared dish.
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19
Cut the remaining 2 tablespoons of butter into small pieces and dot the top.
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20
Cover the dish with foil.
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21
Bake for 20 minutes.
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22
Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden.
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23
Serve warm.
