Wild Rice and Creamy Goat Cheese Stuffing
This wild rice and creamy goat cheese stuffing is a delicious change-up to traditional Thanksgiving stuffing.
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
Wild Rice and Creamy Goat Cheese Stuffing
- 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
- ½ cup diced carrots
- ½ 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
- ½ cup fresh flat-leaf parsley, chopped
- 1 teaspoon salt
- ½ 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.
17 Comments on “Wild Rice and Creamy Goat Cheese Stuffing”
Hey Mel! What kind of goat cheese did you use? Crumbled, or more of a spread? Thanks!
I used a soft crumbly goat cheese.
This stuffing was amazing! I used cream cheese instead of goat cheese, and I also let my chopped bread sit out overnight. It was an absolute hit for Christmas dinner and we will certainly be using this recipe again.
Mel – your website has been a huge inspiration to me. I have two little ones, and often don’t feel like I have the energy (or desire) to cook. However, since I found your site, I have been cooking non-stop. Every one of your recipes has been fantastic. Thank you very much for sharing your amazing creations!
Mel, did you break up the bread cubes and let them sit over night or toast them at all? Or did you just break it all up and toss it in? I am making this for Thanksgiving and can’t wait!!!
Hi Erin – I didn’t toast the bread cubes at all. I just cut up the bread and used it right away, although if you have time, I think toasting would be great.
This looks incredible! I love goat cheese but would never have thought of adding it to stuffing. I also love Natasha’s idea of adding leftover turkey to the mix for a post-Thanksgiving dinner. If I end up making it that way, I’ll let you know how it turns out!
I love Wild RIce and it is such a midwest and MN thing…I have never had it in stuffing. Now I want to try it! Add some leftover turkey and you have yourself a great Thanksgiving Leftover Dish too!
What would you use instead of goat cheese? I’ve tried to like it…but I just don’t care for it!
Cindi – you could easily substitute cream cheese for the goat cheese.
Goat Cheese is incredible! I love the idea of adding it into stuffing! I’ll have to add this to the list of recipes to try! Thanks!
This looks divine! Bacon, wild rice and goat cheese–can’t go wrong there.
this looks so yummy!! thank you for sharing this. i am so hungry right now.
I found this by Bobby Flay and I made this last year and it IS INCREDIBLE!!!! It is and always will be a tradition at my Thanksgiving and Christmas table… ;0)
Sounds lovely. And with the turkey bacon maybe you don’t even need a turkey. Just kidding.
I LOVE goat cheese. This sounds and looks great! 🙂
I can relate to Brian’s dislike of a food due to a childhood memory. I have a similar story, but won’t go into details! The good news is it has nothing to do with stuffing or dressing! I love stuffing, but only if it is crunchy on top-none of that soggy stuff for me. This recipe looks amazing! I love the addition of the goat cheese-YUM!
Never thought to add goat cheese to stuffing. That is a fabulous idea. I think I would love it.