Wild Rice, Goat Cheese And Chorizo Dressing

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 cube & dry bread. (i do this the night before on baking sheet in a 200° oven, tossing frequently.) put in large bowl.
• 2 cook chorizo thoroughly over medium heat. drain using colander lined with several paper towels.
• 3 sauté onion, celery, carrot in butter until soft. add garlic & thyme and cook another minute.
• 4 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.).
• 5 add goat cheese and chorizo. mix lightly so the chevre & chorizo don't 'disappear' completely into dressing.
• 6 add salt and pepper to taste.
• 7 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.
• 8 serve and enjoy!
• 9 (leftovers are wonderful. just sprinkle with more chicken broth & heat.).