Wild Rice & Goat Cheese Stuffing

November 23, 2015
1 Rating
Photo by laurenlocally
Author Notes

A slightly modified version of Bobby Flay's recipe, this stuffing makes for amazing Black Friday left over breakfast with a poached egg. I always make a double batch and the leftover breakfast is my favorite part of the holiday! I swap out leeks for celery and use kielbasa instead of chorizo.

  • Serves 6-8
  • 2 cups wild rice
  • 6 cups water
  • 3/4th pounds Kialbasa or chorizo, diced
  • 5 tablespoons unsalted butter, plus extra for greasing
  • 1/2 cup diced Spanish onion
  • 1/2 cup diced carrots
  • 1 leek, diced
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh thyme, diced
  • 1 (day old) loaf country bread, cubed
  • 2-4 cups stock
  • 12 ounces goat cheese
  • 1/2 cup fresh parsley, chopped
  • S&P
In This Recipe
  1. Preheat the oven to 375 degrees F.
  2. Combine rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook fully about 1 hour 30 minutes. Drain and set aside.
  3. Heat butter in a high-sided saute pan over medium-high heat. Add the meat, onions, carrots and leeks and cook until soft. Add garlic and thyme and cook for 1 minute.
  4. Add this mixture, bread, goat cheese, parsley and 2 cups stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
  5. Transfer to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Rest 10 minutes before serving.

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