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