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country bread chorizo sausage rice butter onions celery carrot garlic fresh thyme chicken stock goat cheese parsley salt black pepper
Viewed: 38 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- Saute onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute.
- Combine sauteed 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.).
