≡   Categories
Wild Rice, Goat Cheese and Chorizo Dressing

1 12 loaves country bread, cubed & dried
1 lb chorizo sausage
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


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. Saute onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute. Combine sauteed 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. ).

Source: www.food.com