A collection of popular Portuguese recipes from mainland Portugal, the Azores, Madeira and around the world.
Monday, October 25, 2021
Join us Today
Please join now to access all features.
It's Quick, Easy and Free!
Sign up with Facebook
Sign up with Google

About
This Tia Maria recipe for Portuguese stuffing takes a little while to prepare but it is worth it.
Info
Preparation time:
30 min
Cooking Time:
2 h
Ready In:
2 h 30 min
Level of Difficulty:
Moderate
Servings:
8
User:

Portuguese Style Stuffing Recipe - Portuguese Recipes

Portuguese Style Stuffing Recipe

Share this Recipe


Posted in: Holiday Recipes
Wed, Nov 27, 2019
4 out of 5 with 23 ratings
Views: 38402

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 Get Portuguese groceries & stuff Get Portuguese groceries and other stuff at Amazon.com

This site uses US measurements.
* Conversion Chart

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

Comments

(Leave a comment if you have tried this recipe or have a question.)
captcha
You might also like
Portuguese Style Stuffing Recipe
How to make the traditional Portuguese Christmas Eve cod dinner.
Portuguese Style Stuffing Recipe
This Portuguese butter and vanilla cookies recipe (receita de bolachas de manteiga e baunilha) is...
Portuguese Style Stuffing Recipe
Portuguese Christmas egg custard is very similar to creme brulee, but its cooked on the stove top,...
Portuguese Style Stuffing Recipe
Portuguese christmas mexidos is a recipe from northern Portugal, it is a really rich, sweet and...
Top