Bread stuffing with wild rice and goat cheese

Votes: 1

How to Make - Wild Rice and Goat Cheese Bread Stuffing

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 692, total fat 36 G., saturated fats 18 G., proteins 32 G., carbohydrates 62 G., fiber 6 G., cholesterol 79 mg, sodium 1141 mg, sugar 7 G.

If you're serving turkey or chicken for the holiday table, pair it with this luxurious side dish from Bobby Flay. The classic American bread stuffing is complemented with chunks of spicy chorizo sausage, wild rice, and tart goat cheese. Bake the stuffing separately from the bird, and it'll serve a large crowd.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups wild rice
6 tbsp of water
350 g Spanish chorizo sausage, diced
5 tbsp unsalted butter, plus extra for greasing the pan
1 cup diced Spanish onion
0.5 cup diced carrots
0.5 cup diced celery
3 cloves garlic, finely chopped
2 tbsp fresh thyme, chopped
1 day-old loaf of country bread, cut into cubes
2-4 cups homemade chicken broth
340 gr. goat cheese
0.5 cup fresh parsley, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Italian bread, chorizo sausage, carrot, celery, goat cheese, wild rice, garlic, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large saucepan, combine the rice, water, and 1 tablespoon of salt. Bring to a boil over high heat and cook until the grains are fully opened, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be cooked through. Drain thoroughly, transfer the rice to a large bowl, and set aside.

Heat the butter in a large skillet over medium-high heat. Add the chorizo, onion, carrot, and celery and cook until the vegetables are softened. Add the garlic and thyme and cook for 1 minute (we recommend using D'Artagnan chorizo, as theirs is neither raw nor fully cooked—it's somewhere in between).
Add the onion mixture, bread, goat cheese, parsley, and 2 cups of chicken broth to the rice. Stir to distribute evenly. The bread filling should be fairly moist; add more broth if needed. Season with salt and pepper to taste.
Transfer the filling to a large greased baking dish and bake, uncovered, until golden brown, about 30 minutes.
Remove from oven and let rest for 10 minutes before serving.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Dinner party / Main courses / Casseroles / Cereals, legumes / Meat / Vegetables and mushrooms / American cuisine / Bobby Flay

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