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Wednesday, November 16, 2016

Chorizo and Roasted Poblano Wild Rice Stuffing


Photo Credit: http://www.cookinglight.com

Hot cooked wild rice is incredibly nutty and fragrant, a perfect counter to smoky paprika, quick roasted poblano peppers, and spicy fresh chorizo. Look for Mexican chorizo (like ground beef or pork) rather than Spanish chorizo (cured sausage in casings). The rice will absorb the drippings from the sausage as the two bake together in the casserole dish. If you can’t find Mexican chorizo, try hot Italian pork or turkey sausage. We treat the rice the same as a bread stuffing—binding it with a mixture of stock, eggs, and butter—for a richer, more cohesive stuffing that will brown beautifully in the pan.

Click here for the recipe.

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