Does anyone have a Portugese stuffing recipe?

Answer 1

PORTUGUESE SAUSAGE STUFFING


For a 20 lb turkey:
2 loaves of bread torn, not cut in cubes*
1 lb of chourice or chorizo**
1 large onion (enough to make a cup of chopped onion)
3 to 4 ribs of celery, chopped fine
1 to 2 tablespoons Bell's poultry seasoning

Grind or use food processor to finely chop Chourice. Fry on medium flame until just barely brown. Add onions and celery; cook 1 minute. Add 1 cup of water; simmer 3 minutes on low.

Toss torn bread with poultry seasoning in large bowl or pan. Add warm sausage mixture. Toss with cooking spoon.

Stuff the turkey just before roasting. (Extra stuffing can be put in buttered casserole dish and baked while turkey cools.)

*I use 'turkey bread' or a firm bread like Arnold's brick oven white bread

**Chourice is better. (I only use Gaspars, it is consistently good.)
You can order it online. I have to since it isn't readily available in Texas

NOTE: I usually make the Chourice mixture the night before and refrigerate it and leave the torn bread out (covered with a dish towel to dry the bread a little bit.)

This makes a wonderful savory dressing.

Answer 2

Miss Hilda's Portuguese Stuffing

# 1 tablespoon unsalted butter
# 2 tablespoons vegetable oil
# 1 1/2 cups finely chopped yellow onions
# 1 cup finely chopped green bell peppers
# 1 cup finely chopped fresh parsley
# 1/2 cup ground beef
# 1/2 pound ground pork
# 1 tablespoon minced garlic
# 1 1/2 teaspoons crushed red pepper, or to taste
# 3/4 teaspoon salt
# 1/2 teaspoon ground black pepper
# 1/2 pound chaurice or other spicy sausage, cut into small pieces
# 1 1/2 loaves French bread, torn into 1/2-inch pieces* (about 12 cups)
# * NOTE: Alternately, use 1 day-old stale bread torn into pieces, as Miss Hilda does when she makes this. Place the bread in a large bowl and cover with water. Let sit until soft, about 5 minutes. Drain in a colander and squeeze the excess water from the bread with your hands. Return to the bowl and add the remaining ingredients, except the stock.
# 1 1/2 cups chicken stock
# 3 large eggs

Preheat the oven to 350° F. Grease a large baking pan with the butter and set aside. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, green peppers, and parsley and cook, stirring, until the vegetables are soft, about 3 minutes. Add the beef, pork, sausage, garlic, red pepper, salt and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, 8 to 10 minutes. Remove from the heat and let cool slightly. Place the bread into the bowl and add the meat mixture, mixing well. Adjust the seasoning to taste. Add the stock and mix well. Add the eggs, beaten one at a time, mixing well to combine. Turn into the prepared pan and smooth the top. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cooked through and the top is golden brown, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes before serving.
Makes 8 servings

Answer 3

I don't think the Portugese like being stuffed......

Answer 4

Miss Hilda's Portuguese Stuffing

Ingredients


1 tablespoon unsalted butter
2 tablespoons vegetable oil
1 1/2 cups finely chopped yellow onions
1 cup finely chopped green bell peppers
1 cup finely chopped fresh parsley
1/2 cup ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1 1/2 teaspoons crushed red pepper, or to taste
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound chaurice or other spicy sausage, cut into small pieces
1 1/2 loaves French bread, torn into 1/2-inch pieces* (about 12 cups)
* NOTE: Alternately, use 1 day-old stale bread torn into pieces, as Miss Hilda does when she makes this. Place the bread in a large bowl and cover with water. Let sit until soft, about 5 minutes. Drain in a colander and squeeze the excess water from the bread with your hands. Return to the bowl and add the remaining ingredients, except the stock.
1 1/2 cups chicken stock
3 large eggs

Directions

1. Preheat the oven to 350° F. Grease a large baking pan with the butter and set aside.

2. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, green peppers, and parsley and cook, stirring, until the vegetables are soft, about 3 minutes. Add the beef, pork, sausage, garlic, red pepper, salt and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, 8 to 10 minutes. Remove from the heat and let cool slightly.

3. Place the bread into the bowl and add the meat mixture, mixing well. Adjust the seasoning to taste. Add the stock and mix well. Add the eggs, beaten one at a time, mixing well to combine.

4. Turn into the prepared pan and smooth the top. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cooked through and the top is golden brown, 25 to 30 minutes.

5. Remove from the oven and let rest for 10 minutes before serving.

Makes 8 servings

Dolly's Portuguese Turkey Stuffing
4-5 onions - chopped
1 green bell pepper
6 linked sausages removed from casings (I use the spicy Italian links)
3 stalks of celery - chopped
Salt
Pepper
A pinch of cumin
1 teaspoon sage (** careful not to add too much... very powerful)
1 tablespoon of bell seasoning
Chicken broth (bullion cube disolved in hot water)
Italian bread or French (let it go stale a couple of days before) -- break into pieces (not too small or too big)

Brown the sausages, then add the chopped onions, chopped pepper and celery and heat until onions are somewhat translucent. Remove from heat and let cool, then add to the broken bread pieces in a large bowl.

Add the salt, pepper, cumin, sage and bell seasoning. Squish everthing together with your hands..., and add the broth mixture as needed. Be sure not to add too much broth. You want to just "moisten" the ingredients all together.

Stuff the bird the night before, and then the next morning your good to go!

PORTUGUESE SAUSAGE STUFFING

I have made this recipe 45 years, and heaven help me if I change the thanksgiving turkey stuffing!! Traditions die hard in my family.

For a 20 lb turkey:
2 loaves of bread torn, not cut in cubes*
1 lb of chourice or chorizo**
1 large onion (enough to make a cup of chopped onion)
3 to 4 ribs of celery, chopped fine
1 to 2 tablespoons Bell's poultry seasoning

Grind or use food processor to finely chop Chourice. Fry on medium flame until just barely brown. Add onions and celery; cook 1 minute. Add 1 cup of water; simmer 3 minutes on low.

Toss torn bread with poultry seasoning in large bowl or pan. Add warm sausage mixture. Toss with cooking spoon.

Stuff the turkey just before roasting. (Extra stuffing can be put in buttered casserole dish and baked while turkey cools.)

*I use 'turkey bread' or a firm bread like Arnold's brick oven white bread

**Chourice is better. (I only use Gaspars, it is consistently good.

NOTE: I usually make the Chourice mixture the night before and refrigerate it and leave the torn bread out (covered with a dish towel to dry the bread a little bit.)

This makes a wonderful savory dressing.

Roast Stuffed Chicken in the Old Portuguese Manner

Ingredients
1 roasting chicken weighing about 5 pounds, with giblets
1 large garlic clove, smashed
1 teaspoon kosher salt
1 tablespoon sweet Hungarian paprika
1/4 cup olive oil
1 cup dry white wine

For the Stuffing
2 cups chopped onions
1 tablespoon chopped garlic
1/4 cup olive oil
1/4 cup lard
Giblets from the chicken
1/2 pound ground lean pork
4 cups bread crumbs

4 hard cooked eggs, peeled and chopped
1/2 cup chopped green olives
1 tablespoon sweet Hungarian paprika
2 tablespoons chopped parsley
1/4 cup port
1/2 cup chicken stock

Directions
In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika,
and 1 tablespoon of the oil. Beat together until smooth. Rub this mixture all over the chicken,
inside and out. Place the chicken in a shallow bowl, cover , and refrigerate overnight. For the
stuffing: In a skillet heat olive oil and lard, add onions and garlic and saute for 5 minutes. Then
add the pork, breaking up the pieces as it cooks. Meanwhile, in a bowl toss together the bread
crumbs, eggs, olives, paprika, parsley, mix well. Add the sausage mixture into the bowl. Pour in
the port and chicken stock to moisten the stuffing. It should be moist, not soggy. Season to taste
with salt and pepper. Preheat oven to 450 degrees. Fill the cavity of the chicken with the
stuffing.. Don't pack it in. Rub the outside of the chicken with the olive oil, and place it in a roasting pan. Roast uncovered for 20 minutes. Lower the heat to 350 degrees, brush the chicken again with the olive oil and the pour the white wine over the chicken. Continue to roast for 1 1/2 hours or until juices run clear.