Top Review by Mia #3
Exactly how mom use to make it, she is now longer among us, but is dearly remembered, and this receipe brough back some fond memories I have. My mom use to make this turkey stuffing all the time, whether it was turkey or chicken.Thank so much daisy for taking the time to post this receipe, this IS A KEEPER for ME!!
- 1 quart water
- 1 quart milk
- 1 1⁄2 lbs bread (portuguese cornmeal bread)
- 6 Italian rolls (about 11 ounces total)
- 1 large Portuguese chourico, about 8 inches long
- 2 large onions, finely chopped
- 2 tablespoons sweet paprika
- 1⁄2 cup vegetable oil
- 1 cup parsley, chopped
- 1⁄2 lb olive (black and green olives, pitted and cut into small pieces)
- 1⁄2 tablespoon tomato paste
- 1 teaspoon hot sauce
- white pepper, to taste
- 6 egg yolks
- salt, to taste
Directions See How It's Made
- Bring water and milk to boil in 6-quart pot.
- Remove crusts from cornmeal bread and cut bread into small pieces. Break rolls into small pieces.
- Reduce heat of boiling liquid to simmer and add rolls and cornmeal bread. Mix, remove from heat and let sit for 20 minutes.
- Mash bread with hands, or process it in a food processor.
- Put chouriço in saucepan, cover with water, bring to a boil and boil 3 or 4 minutes. Skin chouriço; grind in meat grinder or food processor and mix into bread mixture.
- Saute onions with paprika in 4 tablespoons of hot oil until soft. Add the parsley, olives, tomato paste, hot sauce and white pepper.
- Combine onion mixture with bread mixture and mix. Add egg yolks. Season with salt, and saute in remaining 4 tablespoons hot oil.
- Cool dressing and stuff turkey.
- 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.
- YIELD Enough to stuff two 12-pound turkeys, with plenty left over.