The Portuguese American Mom, Stacy Silva-Boutwell, shows you how to make her perfect Portuguese Stuffing just in time for Thanksgiving.
Recipe
Portuguese Thanksgiving Stuffing
1 dozen Papo-secos (rolls)
1/2 lb. Ground Portuguese Chouriço
1 large onion, diced
3 cloves garlic, minced
2 Tbs Ground Pimenta Moida (red pepper)
1 tsp. Portuguese All-spice
2 eggs, beaten
Turkey giblets, chopped (optional)
Kosher Salt to taste
1/8-1/4 cup olive oil Olive Oil
6-8 quarts water for soaking, then draining
Directions:
Pre-heat oven to 350°F. In a large bowl filled 3/4 with luke warm water, tare bread and soak.
In a large skillet, saute onions in olive oil over medium heat. When onions are starting to cook through, add in garlic and saute another minute. Add in chouriço and continue to saute. The next step will take place once the chouriço is starting to render its fat and become crispy. At this point, add in giblets if desired.
Hold soaked bread between both hands and squeeze out most of the water. Add each piece into your hot skillet. Incorporate the wet bread in with the chouiço mixture and continue to saute the bread in the skillet for about 10 minutes. At this point taste for salt and add if needed. Remove from heat and allow to cool for about 10 minutes. Place in a large casserole dish.
Add in beaten eggs and Portuguese All Spice. Mix in well. Place casserole uncovered in the oven for 45 minutes to 1 hour until cooked through and top is crispy.
Enjoy!