By Eduardo − On Wednesday, November 27, 2019, 3 years ago in Holiday Recipes
4 out of 5 with 43 ratings
comments: 6 - views: 65714

Portuguese Style Stuffing Recipe

Portuguese Style Stuffing Recipe

This Tia Maria recipe for Portuguese stuffing takes a little while to prepare but it is worth it.
Preparation time 30 min
Cooking Time2 h
Ready In2 h 30 min
Level of DifficultyModerate
Servings8

Ingredients

Giblets & StockTurkey Giblets (which come inside turkey – neck, liver, heart, gizzard)1 medium onion, chopped1 celery stock, chopped4 cups of water4 cups of chicken broth2 cloves of garlic1 teaspoon of salt1 teaspoon of pepperGround Meat & Bread Stuffing1 lb of ground beef, ground turkey, or sausage meat1/2 cup of diced chouriço or linguiça sausage1/2 teaspoon of garlic powder1/2 teaspoon of salt1/2 teaspoon of pepper1 small onion, diced3 tablespoons of olive oil3 or 4 day old Portuguese rolls, cut into cubes2 eggs2 teaspoons of very finely chopped parsley
Giblets & StockTurkey Giblets (which come inside turkey – neck, liver, heart, gizzard)1 medium onion, chopped1 celery stock, chopped4 cups of water4 cups of chicken broth2 cloves of garlic1 teaspoon of salt1 teaspoon of pepperGround Meat & Bread Stuffing1 lb of ground beef, ground turkey, or sausage meat1/2 cup of diced chouriço or linguiça sausage1/2 teaspoon of garlic powder1/2 teaspoon of salt1/2 teaspoon of pepper1 small onion, diced3 tablespoons of olive oil3 or 4 day old Portuguese rolls, cut into cubes2 eggs2 teaspoons of very finely chopped parsley
Get Portuguese food & stuff Get Portuguese food and other stuff from Amazon.com

Directions

Giblets and stock:

  1. Place the water, onion, garlic, celery, broth, and seasonings in a large stock pan and bring to a boil.
  2. Rinse the giblets and neck and place them (except the liver) into the pan.
  3. Cover, and cook on medium heat for at least 1 hour.
  4. Add liver during the last 10 minutes of cooking.
  5. The giblets should very well cooked, let it cook longer if needed.
  6. Remove the giblets from pan but save the broth.
  7. When the giblets and neck are cooled, trim the meat by removing any ten-dints, veins or skin.
  8. Place the trimmed meat in a food processor and pulse until they are the consistency of ground meat or leave chunky if you prefer.

Meat and stuffing:

  1. Saute ground meat in olive oil with onions and seasonings until cooked.
  2. Add the diced chouriço and the meat.
  3. Place in a food processor and pulse about 5 times until you get a smooth like consistency – (or chunky if you prefer.
  4. Strain your giblet turkey broth into a large bowl and add the Portuguese rolls.
  5. Let the rolls absorb the broth until they are soft.
  6. Add the cooked onion, garlic and celery from the broth.
  7. Mash well with your hand or a potato masher.
  8. Add ground meat mixture, and giblets and mix until well incorporated.
  9. Add 2 eggs and parsley and mix well.
  10. Spray or grease with margarine, a souffle, or baking pan which is at least 4 inches deep and big enough to hold all of the stuffing.
  11. Add the stuffing to the pan, cover with foil and cook for at least 45 minutes at 180C or 350F.
  12. If you want the top crispy, remove foil during the last 15 minutes.
Recipe & Photo Credit: Tia Maria, portuguesediner.com/tiamaria
 Marie
Marie
I made it because it is just like my moms it turned out great ?
1 year ago, Thursday, November 25, 2021
reply (+2) (-0)
Eduardo
Great to hear Marie.
1 year ago, Thursday, November 25, 2021
Laura lLeVasseur
Laura lLeVasseur
It reminds me that’s how our Mom made her stuffing (Charlotte Souza Watts) she gone now but I’m going to make it for the family this year. Thank you for the recipe.
1 year ago, Wednesday, November 24, 2021
reply (+2) (-0)
Eduardo
You're welcome Laura. enjoy and Happy Thanksgiving.
1 year ago, Wednesday, November 24, 2021
Jill Deschenes
Thank you so much
1 year ago, Friday, November 12, 2021
reply (+2) (-0)
captcha