Tuesday, December 20, 2011

Bobby Flay's Wild Rice, Sausage & Goat Cheese Stuffing

For years, I skipped holiday stuffing opting for more mashed potatoes or starchy corn pudding. Perhaps it was my aversion to raisins (or any fruit in a savory dish) or dislike of those boxed, horribly hard croutons. Then I tried Bobby Flay's wild rice and goat cheese stuffing, and my oh my am I a convert!!  Stuffing is now hands down my favorite part of any holiday meal. We enjoyed it on Thanksgiving, and I will whip it up again this Sunday for the Christmas table. 

While Bobby's recipe is delicious on its own, I've made it enough times to alter it slightly for our tastes. Unsurprisingly to any regular LaurenLivingLocally reader, I added some kale. I also took the sausage down a notch in spiciness to accommodate the mixed palettes of our family. Lastly, I omitted parsley...the cardboard of herbs in my opinion. Otherwise, it is true to the original form and we enjoy every single flavor-packed bite.

The second best part of this stuffing recipe is the leftovers. Poach an egg, serve it for breakfast the next day and I promise you will be one happy camper.  The real question is why do we only serve scrumptious stuffing on the holidays? That has got to change! One of my 2012 food resolutions: Eat more stuffing! 

Bobby Flay's Wild Rice, Sausage & Goat Cheese Stuffing
Courtsey of Bobby Flay & the Food Network
  • 2 cups wild rice
  • 6 cups water / follow your rice directions
  • 1 pound diced sweet sausage (or spicy chorizo if your table can hack it!) 
  • 5 tablespoons unsalted butter
  • 1 large white onion, diced
  • 1/2 cup diced carrots 
  • 1/2 cup diced celery (optional)
  • 1 cup washed, de-stemmed and loosely chopped kale
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 loaf country-style bread, cubed (either day old, or toasted in the oven for crunchiness)
  • 2 to 4 cups chicken stock 
  • 12 ounces goat cheese
  • Freshly ground black pepper
  • Kosher salt
  • Preheat the oven to 375 
  • Combine the water, rice and 1 tablespoon of salt in a large sauce pan. Bring to a boil, reduce to low heat and cook for 1 hour and 15 minutes, (or follow directions on package).  Drain and set aside 
  • Melt the butter in either your final baking dish or a saute pan over medium heat, and cook the sausage, onions, carrots and celery until done.  Add the garlic, herbs & kale, and saute another 2 minutes, mixing frequently
  • Combine the bread, goat cheese, 2 cups of stock and rice with the vegetable sausage mixture and mix well to coat and melt the cheese.  It should be very moist, so add more stock if needed.  Add a few cranks of salt & pepper, and either bake in this dish or transfer to a large buttered baking dish
  • Bake, uncovered for 25-30 minutes.  Remove and let rest 10 minutes before serving
  • If you make this the day before, or want to enjoy it again in the morning, simply add a bit more stock and reheat for 20-25 minutes. 
Getting Started

A No-Justice to Deliciousness Final Product Photo 

Breakfast Stuffing with a Poached Egg!

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