Prep 30 mins
Cook 11 hrs
I learned this from my MIL who is a Portuguese Jew. I never got the exact recipe so have put together my own version of her recipe. I think mine is quite delicious!
- 2 (12 ounce) packages cornbread stuffing mix
- 2 medium onions, chopped
- 1 bunch celery, chopped
- 2 garlic cloves, minced
- 1 lb beef chorizo sausage or 1 lb vegetarian chorizo
- 2 links turkey linguica, chopped
- 4 tablespoons margarine (parve if making kosher)
- 1 (12 ounce) can chicken broth
- 1 cup dry white wine (optional)
- 1 teaspoon cumin (I like a little more)
- 1 teaspoon turmeric
- 2 teaspoons paprika (mild or spicy)
- 3 tablespoons cilantro, chopped (also optional)
- 3 -4 tablespoons extra virgin olive oil (e.v.o.o.)
- 1 (6 ounce) can black olives (drain liquid & chop coarsely)
- 1 teaspoon kosher salt (can be adjusted to personal taste)
- 2 teaspoons ground black pepper (can be adjusted to personal taste)
- Saute' veggies (except cilantro) in the e.v.o.o.
- Add sausages and cook thoroughly.
- Add margarine and spices, cook for 2 minutes to blend the flavours.
- Remove from heat and add stuffing mix, wine & cilantro.
- Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).
- Stuff your turkey with the mixture & cook according to it's weight (Or, you can place in a covered casserole & bake @375 degrees for about 45 minutes).
- Remove cover & bake for about 10 more minutes until lightly browned on top.
- When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.