Wild Rice, Chorizo and Gluten Free Bread Stuffing
Author: 
Recipe type: Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 cups water
  • 1 cup uncooked wild rice
  • 1 teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • ½ container (13 oz) Pillsbury® Gluten Free refrigerated pizza crust dough
  • 2 tablespoons extra virgin olive oil
  • ½ lb gluten-free chorizo sausage, diced
  • ½ cup finely chopped yellow onion
  • 3 cloves garlic, finely chopped
  • 3 tablespoons finely chopped Italian parsley
  • 2 teaspoons finely chopped fresh sage
  • ½ cup Progresso® chicken broth (from 32 oz carton)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. In 2-quart saucepan, heat water, rice and salt to boiling; stir. Reduce heat to low; cover and simmer 1 hour or until most of the liquid has evaporated and rice pops open. Drain; set aside to cool.
  2. Meanwhile, heat oven to 400°F. With hands, grease baking sheet with the 1 teaspoon olive oil. With oiled hands, press pizza dough into 6-inch circle onto baking sheet. Bake 13 to 15 minutes or until crust is dry and bottom is golden brown. Remove from baking sheet; cool on wire rack. Cut crust into bite-sized cubes.
  3. Reduce oven temperature to 350°F. Grease 2-quart casserole.
  4. In 12-inch skillet, heat the 2 tablespoons olive oil over medium-high heat. Cook and stir chorizo, onion and garlic 5 minutes or until onion is soft. Stir in parsley and sage; cook 1 minute longer.
  5. In large bowl, stir together wild rice, pizza crust cubes, chorizo mixture, chicken broth, salt and pepper. Spoon into casserole; cover with aluminum foil. Bake 20 to 25 minutes or until heated through. Serve immediately.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=16928