In a large saucepan, cook the "sausage" in apple juice. Remove from pan and slice, if applicable. Heat oil in a large stockpot, add sliced sausage and onion, cooking until browned and softened, about 3-5 minutes.
Add garlic and thyme, cook for one minute longer. Add wine and rice and stir until the liquid is absorbed. Stir in 3 cups of the chicken broth. Lower the heat to low and simmer, uncovered, until broth is absorbed. Add the rest of the chicken broth slowly, stirring until rice is cooked and creamy.
Follow all directions above. Allow to cool. Package in freezer containers. To serve: Thaw. Slowly warm on stove top, in slow cooker or in microwave.