Wild Rice, Goat Cheese and Chorizo Dressing

Ingredients

• 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

Directions

1. 1

   Cube & dry bread. (I do this the night before on baking sheet in a 200° oven, tossing frequently.) Put in large bowl.

2. 2

   Cook chorizo thoroughly over medium heat. Drain using colander lined with several paper towels.

3. 3

   Sauté onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute.

4. 4

   Combine sautéed 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.).

5. 5

   Add goat cheese and chorizo. Mix lightly so the chevre & chorizo don't 'disappear' completely into dressing.

6. 6

   Add salt and pepper to taste.

7. 7

   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.

8. 8

   Serve and enjoy!

9. 9

   (Leftovers are wonderful. Just sprinkle with more chicken broth & heat.).