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1
Chop sausage with a fork, and cook in a small saucepan with a little water.
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2
If time permits, steam sausage.
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3
Set aside.
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4
Heat olive oil in a saucepan and saute garlic and chopped onion.
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5
Add diced bacon and fry for 5 minutes.
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6
Add turkey, wine, soy sauce, and chicken broth to pan.
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7
Simmer for at least 30 minutes until the turkey meat is soft.
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8
Preheat oven to 180u00b0C (approximately 350u00b0F).
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9
Strain the turkey pan sauce and reserve the strained broth to make the rice.
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10
Place the meat in a food processor and pulse once or twice to chop coarsely, but do not shred.
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11
Set aside.
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12
Measure out 4 cups strained broth and pour in a pan.
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13
Add water to strained broth, if needed to make 4 cups.
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14
Place rice and broth in a pan. Stir to separate the grains and season with a pinch of salt.
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15
Cook rice for about 12 minutes, stirring with a fork occasionally to loosen the grains.
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16
The rice should be loose and not too tender.
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17
Spread rice in a baking dish and cover with the meat.
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18
Mix with a spatula.
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19
Smooth the surface.
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20
Remove skin from the sausage, shred sausage with a fork and sprinkle in an even layer over rice.
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21
Bake in preheated oven for 20 minutes.
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22
Serve with a green lettuce and watercress salad, if desired.
