Portuguese Cornbread Stuffing

Submitted by YiddesheMamala

"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!"

 

• Ready In: 11hrs 30mins
• Ingredients: 17
• Serves: 10-12

ingredients

• 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)

directions

1. Saute' veggies (except cilantro) in the e.v.o.o.
2. Add sausages and cook thoroughly.
3. Add margarine and spices, cook for 2 minutes to blend the flavours.
4. Remove from heat and add stuffing mix, wine & cilantro.
5. Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).
6. 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).
7. Remove cover & bake for about 10 more minutes until lightly browned on top.
8. When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.