Wild Rice Stuffing With Chavrie Fresh Goat Cheese Log Recipes

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POMEGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING



Pomegranate Glazed Turkey with Wild Rice and Chestnut Stuffing image

Provided by Cat Cora

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 11

1 small fresh turkey, cut into pieces
Olive oil
Salt and black pepper
4 cups wild rice, cooked
2/3 cup chestnuts, toasted and roughly chopped
1/2 cup finely chopped yellow onion, sauteed
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh savory leaves
2 tablespoons roughly chopped fresh parsley leaves
1/2 cup crumbled goat cheese
1 cup pomegranate juice

Steps:

  • Preheat the grill to high heat.
  • Season the turkey with olive oil, salt, and pepper. Let stand at room temperature for 20 minutes.
  • Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F.
  • Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F. Remove the turkey from the grill, transfer to a cutting board, and let it stand, loosely covered with foil, for 15 minutes before carving.
  • Place the stuffing in the oven and let warm for 10 minutes. Serve stuffing with turkey. Bring any remaining pomegranate juice to a simmer and drizzle over the turkey.

WILD RICE STUFFING WITH CHAVRIE® FRESH GOAT CHEESE LOG



WILD RICE STUFFING WITH CHAVRIE® FRESH GOAT CHEESE LOG image

Categories     Cheese

Yield 4 Servings

Number Of Ingredients 10

4 oz. Chavrie Fresh Goat Cheese Log, Original
4 cup water
1 cup wild rice
½ cup onions (minced)
½ cup celery (diced)
½ cup carrot (diced)
6-8 chestnuts
½ cup dried cranberries
4 each Cornish hens
salt and pepper to season

Steps:

  • Cook the rice in boiling water following directions on the package. In a separate pan, sauté together the carrots, onions and celery. When rice is almost cooked, add the sautéed vegetable mixture, chestnuts and cranberries, then spread out on a sheet tray to cool. Pre-heat oven to 375° F. Prepare the hens by seasoning the interior body cavity with salt and pepper. Spoon liberal spoonfuls of the wild rice mixture into the hens. Divide the Chavrie® logs into 4 slices. Insert one slice of Chavrie® log into each hen. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest.

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.

CHAVRIE FRESH GOAT CHEESE WITH DRIED CRANBERRIES AND WALNUTS



Chavrie Fresh Goat Cheese With Dried Cranberries and Walnuts image

This is an easy, quick appetizer for any occasion! The sweetness of the cranberries and the crunch of the walnuts are just wonderful with the creamy fresh goat cheese.

Provided by Corrinne J

Categories     Spreads

Time 5m

Yield 1 appetizer, 6-8 serving(s)

Number Of Ingredients 4

1 (5 1/3 ounce) package chavrie goat cheese (pyramid)
1/2 cup dried cranberries
1/2 cup walnut pieces
1 teaspoon chopped mint

Steps:

  • Place dried cranberries in a food processor and chop very quickly in pulse mode.
  • Add chopped walnuts and pulse for 10 seconds.
  • Place chopped dried cranberries, walnuts and mint in a plastic bag and shake until well mixed.
  • Pour mixture onto a sheet tray.
  • Remove Chavrie® from package while maintaining pyramid shape (see package for details) and gently press in each side in mixture until well coated.
  • Serve on cheese board with crackers or rustic bread.
  • Variations:.
  • Replace dried cranberries with dried cherries, raisins or golden raisins.
  • Replace walnuts with almonds, hazelnuts pine nuts.

Nutrition Facts : Calories 158.7, Fat 13.8, SaturatedFat 5.8, Cholesterol 19.8, Sodium 129.4, Carbohydrate 3, Fiber 1, Sugar 1.2, Protein 6.9

WILD RICE STUFFING



Wild Rice Stuffing image

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 8 servings.

Number Of Ingredients 8

Turkey giblets
4 cups water
1 package (6 ounces) long grain and wild rice mix
1 celery rib, chopped
1 small onion, chopped
1/2 cup butter
2-1/2 cups crushed seasoned stuffing
1-1/2 cups chicken broth

Steps:

  • Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

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.

WILD RICE WITH ROSEMARY AND CASHEW STUFFING



Wild Rice with Rosemary and Cashew Stuffing image

Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.

Provided by GADZUBA

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 teaspoon olive oil
½ cup onion, chopped
½ cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 ¾ cups chicken stock
1 cup long grain and wild rice mix

Steps:

  • Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
  • Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 31 g, Cholesterol 0.3 mg, Fat 17.6 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 846.9 mg, Sugar 4.1 g

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