Wild Rice and Creamy Goat Cheese Stuffing

Wild Rice and Creamy Goat Cheese Stuffing is a casserole recipe built around wild rice, turkey bacon and butter. Plan on 12 servings as a side dish and about 60 minutes.

• Yield 12 servings as a side dish
• Ready in 60 minutes
• Prep 15 minutes
• Cook 45 minutes

Ingredients

• 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

Instructions

1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. 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.

Give it a minute off the heat, then serve it while it is still hot.