You might think this is just a stuffing recipe. Tis not so. In my house, this was quite literally a test on my marriage. Let me tell you why. Brian, my husband, does not like stuffing. I think there’s some old story in his family about how he threw up at Thanksgiving from eating soggy stuffing or something. I don’t know all the details and can you blame me for not really asking for more?
A few years back, however, knowing Brian’s disdain for stuffing, I went out on a limb and made this incredible stuffing for Thanksgiving. He became a stuffing convert, a lover, if you will! He was transformed.
Well, a few weeks back when I popped this new stuffing recipe out of the oven for trial, you should have seen his face. Utter betrayal. How could I go and make a new stuffing recipe when over the last few years he was finally conquering his fear of stuffing (or fear of throwing up in public during a holiday dinner, perhaps?). I told him to stop complaining and be a good example for the charges so he sucked it up and tried the stuffing.
The verdict? Loved it. He loved it! And me? I double loved it. I’ll admit, Brian wasn’t the hugest fan of the creamy, tangy goat cheese tucked into the depths of the tender, hearty wild rice and toasty bread cubes, but he simply bypassed those pockets and let me eat them. He’s nice like that. I absolutely loved this dish for the change-up it gives to traditional stuffing and have a feeling I’ll alternate between both of my favorite stuffing recipes from now on!
One Year Ago: Chicken, Spinach and Pasta Salad with Teriyaki Vinaigrette
Two Years Ago: Chocolate Turtle Cookies
Note: if you don’t prefer the taste of goat cheese, simply substitute cream cheese, a milder tasting creamy cheese, or leave it out altogether.
- 2 cups wild rice (I used a blend of wild and brown rice)
- 8 ounces turkey bacon, chopped
- 4 tablespoons butter
- 1 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, finely chopped
- 2 teaspoons dried thyme
- 1 (day-old) loaf country-style or artisan bread, cubed, about 6 cups of bread cubes
- 12 ounces goat cheese or cream cheese
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chicken broth or stock
- Preheat the oven to 375 degrees F.
- Cook wild rice according to package directions, making sure the rice cooks completely and is very tender and soft. Transfer the rice to a large bowl when it has finished cooking and has cooled for about 10 minutes.
- Heat the butter in a large 12-inch nonstick skillet over medium heat. Add the bacon, onions, carrots and celery and cook until soft, stirring occasionally. Add the garlic and thyme and cook for 1 minute, stirring constantly. Add the onion mixture, bread cubes, goat cheese, parsley, salt, pepper and chicken broth to the large bowl with the rice. Mix to combine. I like my stuffing a bit on the non-soggy side so add more chicken broth 1/4 cup at a time if you’d like your mixture more wet.
- Transfer the mixture to a large (9X13-inch or even larger) lightly greased 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.
Recipe Source: adapted from Bobby Flay on the Food Network