Wild Rice, Goat Cheese and Chorizo Dressing

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“I first found this watching Bobby Flay on Food TV several years ago. Ever since the first time I made it, I've been required to bring it for every Thanksgiving & Christmas dinner! I've made a few adjustments from the original, partly for our tastes and partly for ease. Hope you enjoy this interesting dressing like we do! :)”
1hr 30mins

Ingredients Nutrition

  • 1 12 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!)
  • 14 cup butter
  • 1 12 cups onions, chopped
  • 34 cup celery, chopped
  • 34 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)
  • 34 cup parsley, chopped (please use fresh!)
  • salt, to taste
  • black pepper, to taste


  1. Cube & dry bread. (I do this the night before on baking sheet in a 200° oven, tossing frequently.) Put in large bowl.
  2. Cook chorizo thoroughly over medium heat. Drain using colander lined with several paper towels.
  3. Sauté onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute.
  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. Add goat cheese and chorizo. Mix lightly so the chevre & chorizo don't 'disappear' completely into dressing.
  6. Add salt and pepper to taste.
  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. Serve and enjoy!
  9. (Leftovers are wonderful. Just sprinkle with more chicken broth & heat.).

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