WILD RICE, GOAT CHEESE AND CHORIZO DRESSING

Wild Rice, Goat Cheese and Chorizo Dressing image

Provided by rissatoo

Categories Rice

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 14

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1 1/2 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!)
1/4 cup butter
1 1/2 cups onions, chopped
3/4 cup celery, chopped
3/4 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)
3/4 cup parsley, chopped (please use fresh!)
salt, to taste
black pepper, to taste

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.).