Wild Rice Goat Cheese And Sausage Stuffing Recipes

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WILD RICE AND GOAT CHEESE DRESSING



Wild Rice and Goat Cheese Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 2h25m

Number Of Ingredients 15

3/4 cup wild rice
Kosher salt
5 tablespoons unsalted butter, plus extra for greasing the dish
3/4 pound Spanish-style chorizo, diced (order from Dartagnan) (it's not raw or totally cured and cooked...it's kind of in between)
1 1/4 cups diced Spanish onion
1/2 cup diced carrots
1/2 cup diced celery
3 cloves garlic, finely chopped
2 tablespoons chopped fresh thyme
6 cups day-old country-style bread, cut into 1/2-inch cubes
1/2 cup chopped fresh flat leaf parsley
3-5 cups homemade chicken stock
1 large egg, lightly beaten
6 ounces goat cheese, cut into small pieces
Freshly ground black pepper

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



Wild Rice and Goat Cheese Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 15

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

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, GOAT CHEESE AND SAUSAGE STUFFING



Wild Rice, Goat Cheese and Sausage Stuffing image

This recipe is actually from rissatoo. I just changed it to turkey sausage and feta to check the nutritional info.

Provided by Chef Haileej

Categories     < 4 Hours

Time 1h20m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 14

1 1/2 loaves country bread, cubed and dried
1 lb turkey sausage
7 cups cooked wild rice
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
5 cups fat free chicken broth
16 ounces feta cheese, crumbled
3/4 cup fresh parsley
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

Steps:

  • Same Directions as the recipe #266913 by rissatoo.

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
  • Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

WILD RICE AND SAUSAGE STUFFING



Wild Rice and Sausage Stuffing image

A picture of this dish should be in the dictionary under "savory". Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times.

Provided by sugarpea

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups cooked wild rice
8 ounces mild sausage
4 slices bacon, cut into 1 ",pieces
1 1/2 cups onions, chopped
8 ounces mushrooms, sliced
1 cup celery, chopped
1 teaspoon crushed leaf oregano
1/2 teaspoon crushed sage leaf
2 cups breadcrumbs
salt and pepper

Steps:

  • Crumble and cook the sausage, drain and set aside.
  • Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
  • Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
  • Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.

WILD RICE, SAUSAGE AND FENNEL STUFFING



Wild Rice, Sausage and Fennel Stuffing image

Categories     Rice     Side     Sauté     Thanksgiving     Stuffing/Dressing     Sausage     Fennel     Bon Appétit

Yield Makes 6 cups

Number Of Ingredients 8

3 cups canned low-salt chicken broth
1 1/2 cups wild rice (about 9 ounces), rinsed, drained
1 cup water
2 teaspoons fennel seeds
1 pound sweet Italian sausage, casings removed
3 small fennel bulbs, trimmed, chopped (about 2 1/2 cups)
2 medium onions, chopped (about 2 cups)
3/4 cup chopped toasted walnuts (optional)

Steps:

  • Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
  • Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Stir in walnuts, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.

SAUSAGE AND WILD RICE



Sausage and Wild Rice image

Since it has just four convenient ingredients, I can put this savory dish on the table for my hungry family in no time at all.-Gaye Whittington, Leesville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 package (6.2 ounces) long grain and wild rice mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/2 pound smoked sausage, cut into 1/2-inch slices

Steps:

  • In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through.

Nutrition Facts : Calories 468 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1861mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

SAUSAGE AND WILD RICE CASSEROLE



Sausage and Wild Rice Casserole image

You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.-Elsie Pritschau, Ravenna, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6-8 servings.

Number Of Ingredients 11

1 package (6 ounces) long grain and wild rice mix
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup chicken broth
1/4 cup finely chopped celery
1 teaspoon dried parsley flakes
1/2 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

Nutrition Facts : Calories 252 calories, Fat 15g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 890mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

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