Teixeira's Chourico Bread Stuffing

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs Portuguese chourico
  • 1
    loaf white bread
  • 1
    loaf whole wheat bread
  • 2
  • 2
    cups milk
  • 1
    cup butter
  • 2
    tablespoons Bell's seasoning
  • 1
    teaspoon salt
  • salt and pepper
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DIRECTIONS

  • Open the bread bags and leave out for 48 hours. You can skip this step if you don't have the time and instead lightly toast both loaves to dry them.
  • Tear the bread into small (nickle to quarter sized) chunks and set aside in a large baking pan. The disposable foil 18" x 13.25" pans w/ cover work well for this.
  • Pre-heat oven to 350 degrees.
  • Grind the chourico, onion in a food processor or finely chop it by hand. Do not liquefy!
  • Melt butter in large skillet over low heat.
  • Add chourico, onion, salt and seasoning to butter and saute.
  • Add milk to chourico mixture.
  • Pour the entire mixture over the bread in baking pan. Combine thoroughly. Start by tossing the mixture and as soon as the butter/sausage cools to a workable temperature combine by hand. The bread should be entirely coated with no dry spots.
  • Spread the mixture evenly around the pan and bake uncovered for 25-30 minutes. The stuffing should start to brown on the top.
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