Heat butter in a large saucepan over medium heat. Stir in garlic, and cook about a minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes.
Add turkey sausage in a skillet over medium heat, and stir until cooked through.
Mix cooked turkey sausage, beans, cilantro, parsley, pine nuts and dried cranberries into the cooked rice. Season with salt and pepper. Top with 1 tablespoon of butter and mix for extra creamy rice.