GOLDEN VALLEY, Minn. - For many of us, the Thanksgiving meal usually includes some traditional side dishes. And today, Chef and best selling cookbook author Beth Dooley joined us to share one of her family favorites.


Serves 6 to 8 (easily doubled)

2 cups cooked wild rice
¼ cup fresh cranberries
½ cup dried cranberries
2 cups roasted squash
2 tablespoons hazelnut or vegetable oil
2 teaspoons chopped fresh sage
2 teaspoons maple syrup or more to taste
1 tablespoon maple vinegar or apple cider vinegar
½ cup chicken or turkey stock
Salt and freshly ground black pepper to taste
1 cup toasted chopped walnuts

In a large heavy saucepan or Dutch oven, toss all of the ingredients together and set over medium-high heat. Stir and heat through, about 10 minutes. Serve warm or at room temperature.