Stuffing

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.