Try this alternative recipe and you’ll be pleasantly surprised.
Ingredients
3 cups water
1 tablespoon salt
2 cups mixed wild rice
1 loaf pumpernickel bread, cut into ¼–inch cubes
1 medium carrot, peeled (cut into four pieces)
1 stalk celery (cut into 4 pieces)
1 large onion (cut into 4 pieces)
¼ cup olive oil
3 cups chorizo, large dice
3 cloves garlic, chopped
6 sprigs fresh thyme leaves
2 tablespoons fresh sage leaves, chopped
2 tablespoons black pepper, plus more to taste
4 cups chicken stock
Salt to taste
Cooking oil or nonstick cooking spray
Preparation
1. Preheat oven to 350 degrees.
2. Bring water to boil in a medium saucepan, add salt and rice, stir, and cover. Reduce heat to low and simmer until water is absorbed, about 35 minutes. Rice will still be a bit underdone at this point, but that is okay.
3. Remove rice and place in a large mixing bowl.
4. Place cubed pumpernickel on a large sheet tray and toast in the oven until dry, about 8 minutes, then add to rice.
5. Chop all vegetables in a food processor to a small dice, pulsing to keep everything evenly cut.
6. Heat a large sauté pan on high and add olive oil. Once oil is hot, add chorizo and brown well. Add chopped vegetables, garlic, and herbs, reduce heat to medium, and cook, stirring often, until onions are soft. Add mixture to rice and bread, and combine well.
7. In a small sauce pot, bring chicken stock to a boil. Oil or spray a 13 x 9-inch pan and spread the stuffing evenly in the pan. Pour chicken stock over stuffing and bake until most of the liquid is absorbed, about 40 minutes.
Serves 12
