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Prep time
30 hours
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Cook time
35 hours
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Serves
6-8
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... —laurenlocally
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Ingredients
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2 cups
wild rice
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6 cups
water
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1 pound
Sausage, broken up
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5 tablespoons
unsalted butter, plus extra for greasing
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1/2 cup
diced Spanish onion
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1/2 cup
diced carrots
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1
leek, diced
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3
cloves garlic, finely chopped
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2 tablespoons
fresh thyme, diced
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1
(day old) loaf country bread, cubed
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2-4 cups
stock
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12 ounces
goat cheese
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1/2 cup
fresh parsley, chopped
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S&P
Directions
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Preheat the oven to 375 degrees F.
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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.
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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.
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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.
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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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