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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. http://www.foodnetwork.com/recipes/bobby-flay/wild-rice-and-goat-cheese-dressing-recipe.html —laurenlocally
- 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
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- 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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