Wild Rice, Goat Cheese and Chorizo Dressing

Recipe by rissatoo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    loaves country bread, cubed & dried
  • 6 -8
    cups cooked wild rice (I use Trader Joe's already prepared... I'm lazy!)
  • 14
    cup butter
  • 1 12
    cups onions, chopped
  • 34
    cup celery, chopped
  • 34
    cup carrot, chopped
  • 4
    garlic cloves, minced
  • 3
    tablespoons fresh thyme, chopped (or 2/3 teaspoons dried)
  • 3 -5
    cups chicken stock, approx
  • 16
    ounces goat cheese, crumbled (large-ish crumbles)
  • 34
    cup parsley, chopped (please use fresh!)
  • salt, to taste
  • black pepper, to taste
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DIRECTIONS

  • Cube & dry bread. (I do this the night before on baking sheet in a 200° oven, tossing frequently.) Put in large bowl.
  • Cook chorizo thoroughly over medium heat. Drain using colander lined with several paper towels.
  • Sauté onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute.
  • Combine sautéed mixture, wild rice, parsley and *some* chicken broth with the bread. (You want this to be quite wet. Start with 3 cups of broth & add more until it is.).
  • Add goat cheese and chorizo. Mix lightly so the chevre & chorizo don't 'disappear' completely into dressing.
  • Add salt and pepper to taste.
  • Butter or Non-stick Spray a large casserole dish (or foil pan(s)). Add dressing and place, uncovered, in a pre-heated 350° oven. Bake 30 - 45 minutes (until heated all the way through & lightly browned). Cover with foil & let rest for approximately 10 minutes.
  • Serve and enjoy!
  • (Leftovers are wonderful. Just sprinkle with more chicken broth & heat.).
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