Turkey Stuffing
Updated October 11, 2023
- Total Time
- About 1 hour
- Prep Time
- 1 hour
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 quart water
1 quart milk
1 small loaf (1 ½ pounds) Portuguese cornmeal bread
6 Italian rolls (about 11 ounces total)
1 large chourico, about 8 inches long
2 large onions, finely chopped
2 tablespoons sweet paprika
½ cup vegetable oil
1 cup chopped parsley
½ pound Portuguese black and green olives, pitted and cut into small pieces
½ tablespoon tomato paste
1 teaspoon hot sauce
White pepper to taste
6 egg yolks
Salt to taste
Preparation
- Step 1
Bring water and milk to boil in 6-quart pot.
- Step 2
Remove crusts from cornmeal bread and cut bread into small pieces. Break rolls into small pieces.
- Step 3
Reduce heat of boiling liquid to simmer and add rolls and cornmeal bread. Mix, remove from heat and let sit for 20 minutes.
- Step 4
Mash bread with hands, or process it in a food processor.
- Step 5
Put chourico in saucepan, cover with water, bring to a boil and boil 3 or 4 minutes. Skin chourico; grind in meat grinder or food processor and mix into bread mixture.
- Step 6
Saute onions with paprika in 4 tablespoons of hot oil until soft. Add the parsley, olives, tomato paste, hot sauce and white pepper.
- Step 7
Combine onion mixture with bread mixture and mix. Add egg yolks. Season with salt, and saute in remaining 4 tablespoons hot oil.
- Step 8
Cool dressing and stuff turkey.
- Step 9
Bake remaining dressing in covered casserole at 350 degrees for about 30 minutes; this can be done in oven with turkeys, during last half-hour they are roasting.
Private Notes
Comments
A 'make ahead" and freeze recommendations would be helpful.
A 'make ahead" and freeze recommendations would be helpful.