Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
Bring water, sugar and cinnamon stick to a boil, stirring until sugar is dissolved. Add cranberries and reduce to a simmer. Cook for about 10-12 minutes, stirring occasionally until berries begin to pop and sauce is desired thickness. If adding any additions, stir them in at this time. Remove from heat and allow to cool.
- Preheat oven to 400 degrees.
- In a large bowl combine breadcrumbs and milk to moisten. Add remaining ingredients except for turkey.
- Add turkey and mix until well combined.
- Roll into 1 ¼ inch diameter balls. If desired, roll in breadcrumbs.
- Place on a baking sheet lined with easy release foil. Bake for 15 minutes, turning halfway through.
- Serve with drizzle of pesto.
For Caramel Sauce, combine butter, brown sugar, lemon juice, maple syrup, salt and fennel seeds in a saucepan. Heat to a boil; remove from heat and cool to room temperature. Stir in cream until smooth. Reserve 1/4 cup of sauce. Set all aside.
For Cake, remove and discard stems from figs; cut lengthwise into quarters, then slice crosswise about 1/4-inch thick to make 1-1/2 cups; set aside. Zest or grate peel from lemon, and set aside. Do not discard peeled lemon.
Preheat oven to 350°F. In heavy skillet, cook bacon over medium-high heat until browned but not too crisp; cool and cut each slice into 4 pieces. Remove and discard stems from figs, and trim a thin slice from the bottom of each fig so that it will stand upright. Then, cut each fig in half, horizontally. Without removing seeds, slice jalapeño crosswise into 8 round slices – for spicy bites, make slices thick or, if you prefer milder bites, cut very thin slices. Slice cheese about 1/4-inch thick and cut slices into 8 pieces, each about 1/2-inch square.
1) Remove giblets from cavities of hens: reserve for another use or discard. Split hens in half on cutting board with sharp knife or poultry shears, cutting through breast bones and backbones. Rinse with cold water: pat dry with paper towels. Place hens in large resealable food storage bag.
2) Combine lemon juice and garlic in a small bowl: pour over hens. Seal bag; turn to coat. Mainate in refrigerator 1 hour.
3) Meanwhile, prepare grill for direct cooking.
Preheat oven to 425°F. In a medium bowl, whisk together eggs and milk; add cheese, chiles, and sausage. Fold in stuffing mix; blend well. Spray an 11x7x2-inch baking dish with cooking spray; pour mixture into dish. Bake, covered, 40 minutes or until knife inserted near center comes out clean. Top with salsa and sour cream, if desired.