WILD RICE STUFFING WITH CHAVRIE® FRESH GOAT CHEESE LOG
Steps:
- Cook the rice in boiling water following directions on the package. In a separate pan, sauté together the carrots, onions and celery. When rice is almost cooked, add the sautéed vegetable mixture, chestnuts and cranberries, then spread out on a sheet tray to cool. Pre-heat oven to 375° F. Prepare the hens by seasoning the interior body cavity with salt and pepper. Spoon liberal spoonfuls of the wild rice mixture into the hens. Divide the Chavrie® logs into 4 slices. Insert one slice of Chavrie® log into each hen. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest.
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Austine Desmond
[email protected]I'm not a fan of goat cheese, so I substituted cream cheese instead. It was still very good.
Pierre Asumani
[email protected]This stuffing was a bit too dry for my taste. I think I'll add some more broth next time.
Muhammad Burar
[email protected]I love this stuffing! It's so flavorful and moist. The goat cheese really makes it special.
ur mom
[email protected]This stuffing is amazing! The combination of wild rice, goat cheese, and mushrooms is perfect. I'll definitely be making it again.
Petrus Sheelongo
[email protected]I was looking for a new stuffing recipe to try for Thanksgiving and this one caught my eye. I'm so glad I made it! It was absolutely delicious and everyone at the table loved it. I'll definitely be making it again.
Afar Alex
[email protected]This stuffing was delicious! I used a combination of wild rice and brown rice, and added some chopped walnuts for extra crunch. It was the perfect side dish for our roasted turkey.
Md Dhalowr
[email protected]I've made this stuffing for years and it's always a crowd-pleaser. The goat cheese gives it a unique flavor that sets it apart from other stuffings. I highly recommend it!
Iwona Chandarana
[email protected]This wild rice stuffing was a hit at our Thanksgiving dinner! The goat cheese added a creamy richness that balanced out the earthy flavors of the wild rice and mushrooms. Even my picky Aunt Mildred raved about it.