| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 25 min |
| Cook: | 1 hr 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups wild rice
- 6 cups water
- 3/4 pound Spanish-style chorizo, diced, see Cook’s note*
- 5 tablespoons unsalted butter, plus extra for greasing the dish
- 1 cup Spanish onion, diced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh thyme, chopped
- 1 (day-old) loaf country-style bread, cubed
- 2 to 4 cups homemade chicken stock
- 12 ounces goat cheese
- 1/2 cup fresh flat-leaf parsley, chopped
- Freshly ground black pepper
- Kosher salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 692 |
| Total Fat | 36 g |
| Saturated Fat | 18 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 32 g |
| Cholesterol | 79 mg |
| Sodium | 1141 mg |
Reviews
I thought this was ok. I think it would have been better with a different sausage. . .
My family really enjoyed this dressing. Different & delicious.
My go-to, for years, absolutely perfect stuffing (but also, screw Thanksgiving- you’re celebrating murder, massacre, and lies)
By far best dressing I have ever had. I’ve been making this for the past 5-6 years and it is loved by all and the talk of the meal. FYI…I omit the sausage.
I had 24 guest coming, so I quadrupled the recipe and had a ton of leftovers (I probably did not to x by 4). I used ground spicy and regular chorizo. This recipe stole the show. It was my guests’ favorite, so they willingly accepted leftovers!
We have been making it every thanksgiving for the best 10 years. People love it and we have been asked to share a recepie. Since I became vegetarian we started using vegan chorizo and it is just as good. Highly recommend it.
I substitute the chorizo for 2 packs kielbasa rope links and use a cheese combo of queso fresco and manchenga.
Don’t be afraid to make it your own, add or omit to your taste.
I make this for family, but soldiers as well, we lived on a military installation and I made enough food for the ones who weren’t able to be with family at that time, they all loved it.(or so they say LOL). My changes also included the cooking, I fry the rice first 1 lb at a time in 2Tbl of butter, I keep it on until the white colored rice in the mix is golden, then with all rice done frying I add 4cups of water to which I add 2 chicken bouillon cubes, I don’t need salt it’s now salty enough. I add the remaining plain water in the middle of cooking if rice is still hard or al dente. I find that frying the rice and less water makes it nice and fluffy, for me anyways. I tried just boiling with 6cups of water and it was more like sticky white rice, so I use they old note, “you may always add more, but can’t take out when cooking” I know chik bouillon on top of the chicken stock is ALOT of sodium, but I don’t know about you, I only make this once a year, so we indulge a little. Happy cooking to you.
I have been making this stuffing for years and it is ALWAYS the hit of the meal. I substitute good bacon for the chorizo and it tastes perfect! I can’t count how many times I’ve had people request the recipe. My only advice is to prep before hand because actually making the stuffing is really easy, it just feels harder when you’re trying to chop/make wild rice, etc. Make it!!!
I love this recipe. I first paired with Cornish Game Hen and I’ve been using it every since. I can only guess the reviewers who didn’t care for this recipe have a very limited palette.
I love chorizo and I also love goat cheese, so I thought this recipe sounded indulgent, however the recipes flavors did not actually work when combined. The two flavors together tasted like vomit. The acidity of the chorizo with the creaminess of the goat cheese was like mixing whole cream in orange juice, with the expected results, a total assault on your taste buds. I had to throw everything away. Maybe the chorizo with a more traditional Spanish or Mexican cheese like asadero might have worked or maybe the goat cheese with a more savory herb combination alone would have worked, but together the results were an affront on ones taste buds. A total miss.