During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe, read more.
1 1/2 cups wild rice Serves 8.
5 cups water
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed
1 1/2 cups wild rice