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 (680.38 g) package cornbread stuffing mix
- 2 medium onions, chopped
- 1 bunch celery, chopped
- 2 garlic cloves, minced
- 453.59 g beef chorizo sausage or 453.59 g vegetarian chorizo
- 2 link turkey linguica, chopped
- 59.16 ml margarine (parve if making kosher)
- 340.19 g can chicken broth
- 236.59 ml dry white wine (optional)
- 4.92 ml cumin (I like a little more)
- 4.92 ml turmeric
- 9.85 ml paprika (mild or spicy)
- 44.37 ml cilantro, chopped (also optional)
- 44.37-59.16 ml extra virgin olive oil (e.v.o.o.)
- 170.09 g can black olives (drain liquid & chop coarsely)
- 4.92 ml kosher salt (can be adjusted to personal taste)
- 9.85 ml 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.