Portuguese Turkey Stuffing

Recipe by daisygrl64
READY IN: 2hrs
YIELD: 2 turkey
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart water
  • 1
    quart milk
  • 1 12
    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
  • 12
    cup vegetable oil
  • 1
    cup parsley, chopped
  • 12
    lb olive (black and green olives, pitted and cut into small pieces)
  • 12
    tablespoon tomato paste
  • 1
    teaspoon hot sauce
  • white pepper, to taste
  • 6
    egg yolks
  • salt, to taste

DIRECTIONS

  • 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.