Wild Rice And Goat Cheese Dressing Recipes
WILD RICE, GOAT CHEESE AND CHORIZO DRESSING
I first found this watching Bobby Flay on Food TV several years ago. Ever since the first time I made it, I've been required to bring it for every Thanksgiving & Christmas dinner! I've made a few adjustments from the original, partly for our tastes and partly for ease. Hope you enjoy this interesting dressing like we do! :)
Provided by rissatoo
Categories Rice
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Sauté onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute.
- Combine sautéed 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.).
BOBBY FLAY'S WILD RICE AND GOAT CHEESE DRESSING
Bobby Flay adds a Latin note to his stuffing with spicy chorizo and goat cheese because he loves it and it goes really well with wild rice. It may not be classic, but it's delicious.
Categories stuffing Bobby Flay dressing Wild Rice chorizo goat cheese
Yield 1
Number Of Ingredients 15
Steps:
- Combine the rice, 4 cups water, and 1 tablespoon salt in a large saucepan, cover, and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 - 1 1/2 hours. The rice should be very cooked (not even the slightest bit chewy). Drain well, place in a large bowl, and set aside.
- Preheat the oven to 375 degrees F. Butter a 13x9x2-inch baking dish.
- Heat 1 tablespoon of the butter in a medium sauté pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.
- Melt the remaining butter in a large sauté pan over medium-high heat. Add the onions, carrots, and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute.
- Add the onion mixture, bread, parsley, 3 cups of the chicken stock, and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving.
WILD RICE AND GOAT CHEESE DRESSING
Provided by Bobby Flay
Categories side-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
- Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken 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 the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
- *Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.
WILD RICE AND GOAT CHEESE DRESSING
Steps:
- Combine the rice, 4 cups water and 1 tablespoon of salt in a large saucepan, cover and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 to 1 1/2 hours. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
- Preheat the oven to 375 degrees F. Butter a 13x9x2 -inch baking dish.
- Heat 1 tablespoon of the butter in a medium saute pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.
- Melt the remaining butter in a large saute pan over medium-high heat. Add the onions, carrots and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute.
- Add the onion mixture, bread, parsley, 3 cups of the chicken stock and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving.
WILD RICE, GOAT CHEESE AND SAUSAGE STUFFING
This recipe is actually from rissatoo. I just changed it to turkey sausage and feta to check the nutritional info.
Provided by Chef Haileej
Categories < 4 Hours
Time 1h20m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 14
Steps:
- Same Directions as the recipe #266913 by rissatoo.
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- Heat the butter in a large 12-inch nonstick skillet over medium heat. Add the bacon, onions, carrots and celery and cook until soft, stirring occasionally. Add the garlic and thyme and cook for 1 minute, stirring constantly. Add the onion mixture, bread cubes, goat cheese, parsley, salt, pepper and chicken broth to the large bowl with the rice. Mix to combine. I like my stuffing a bit on the non-soggy side so add more chicken broth 1/4 cup at a time if you’d like your mixture more wet.
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