Best 3 Wild Rice Stuffing With Chavrie Fresh Goat Cheese Log Recipes

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 AND GOAT CHEESE DRESSING

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 STUFFING

Steps:

• Prepare the wild rice and set it aside.
• Preheat the oven to 350 degrees.
• Finely chop the liver and set it aside.
• Toast the chopped pecans lightly in a skillet.
• Heat the butter in a heavy skillet and add the onion and celery. Cook, stirring, until wilted. Add the mushrooms and chopped liver. Add salt and pepper. Cook, stirring, about five minutes.
• Add the wild rice and pecans and blend thoroughly. Let cool.
• Stuff and roast the turkey. Heat any leftover stuffing separately in a skillet atop the stove and serve with the carved turkey.