Wild Rice and Goat Cheese Stuffing with Sausage and Fresh Herbs
This hearty stuffing combines nutty wild rice with crumbled sausage, tangy goat cheese, and aromatic vegetables for a sophisticated twist on traditional holiday sides. The day-old bread soaks up savory stock while fresh thyme and parsley brighten each bite. Perfect for Thanksgiving or any special dinner where you want to impress guests with something beyond ordinary stuffing. The goat cheese melts throughout, creating pockets of creamy richness that complement the chewy wild rice texture.
Ingredients
- 2 cups wild rice
- 6 cups water
- 1 pound sausage, broken upvegetarian sausage1:1vegetarianFull guide →
- 5 tablespoons unsalted butter, plus extra for greasing
- ½ cup Spanish onion, diced
- ½ cup carrots, diced
- 1 leek, diced
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh thyme, diced
- 1 loaf country bread, day old, cubedgluten-free bread1:1gluten-free
- 2 cups stockvegetable stock1:1vegetarian
- 12 ounces goat cheese
- ½ cup fresh parsley, chopped
- salt and pepper
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Combine rice, water and salt in large saucepan and bring to boil over high heat
- 3
Cook rice fully until tender, about 1 hour 30 minutes, then drain and set aside
- 4
Heat butter in high-sided saute pan over medium-high heat
- 5
Add sausage, onions, carrots and leeks and cook until soft
- 6
Add garlic and thyme and cook for 1 minute
- 7
Add sausage mixture, bread, goat cheese, parsley and stock to cooked rice and mix to combine
- 8
Add more stock if needed until mixture is quite wet
- 9
Season with salt and pepper to taste
- 10
Transfer to large buttered baking dish
- 11
Bake uncovered until heated through and golden brown, about 30 minutes
- 12
Rest 10 minutes before serving
Tips
Make sure the stuffing mixture is quite wet before baking - it will absorb moisture as it cooks and you want it moist, not dry.
Day-old bread works best as it holds its shape better and absorbs the stock without falling apart completely.
Let the stuffing rest for 10 minutes after baking to allow the flavors to settle and make serving easier.
Good to Know
Refrigerate covered for up to 3 days. Reheat covered at 350F until warmed through.
Can be assembled 1 day ahead and refrigerated. Add 10-15 minutes to baking time if baking from cold.
Serve as a side dish with roasted meats, particularly turkey, chicken, or pork.
Common Mistakes
Don't skip the resting time after baking to avoid messy serving
Add enough stock to make mixture quite wet to prevent dry stuffing
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute the sausage with vegetarian sausage or mushrooms and use vegetable stock instead of regular stock for a completely vegetarian version.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat covered in a 350F oven until warmed through, about 20-25 minutes.
Can I freeze this stuffing?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator before reheating. The texture may be slightly different after freezing but still delicious.