Portuguese Prosciutto And Chourico Stuffed Bread Food

PORTUGUESE DRESSING

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. In the same skillet, saute the sausage, poultry seasoning, garlic powder and allspice for 2 minutes., Add the sausage mixture, stuffing cubes, broth, egg and parsley to the beef mixture; mix well. Transfer to a greased 3-qt. baking dish. Drizzle with butter. , Cover and bake at 325° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.

PORTUGUESE CHOURICO STEW

Steps:

• Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

PORTUGUESE CHOURICO AND PEPPERS

Steps:

• In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

PORTUGUESE PROSCIUTTO AND CHOURICO STUFFED BREAD

Steps:

• In a large bowl, pour in warm water and dilute yeast. Let stand until yeast is dissolved and slightly bubbly.
• Gradually add flour, salt and eggs, one at a time, and mix thoroughly adding the melted butter and olive oil. Continue to mix until dough pulls from bottom of the bowl.
• Turn out onto a floured surface and knead well. Shape into a ball. Place in a lightly greased bowl. Turn once.
• Cover and let rise in a warm place, away from drafts, until doubled in size.
• Punch down dough. Knead well with floured hands.
• Divide the dough into thirds.
• Roll out one of the thirds, big enough to fit into the bottom of a well buttered 9" x 13" baking pan.
• Cover the dough with half of the prosciutto and half of the chourico.
• Roll out 2nd part of the dough and place over meats. Cover the dough with the remaining half of the meats.
• Roll out 3rd part of the dough and cover.
• Press dough firmly all around edges. Cover dough and let rise 1/2 - 1 hour or until doubled in size.
• Brush dough with beaten egg yolk.
• Bake in a preheated 375 degrees Fahrenheit for about 30-45 minutes or until nicely golden.
• Allow bread to cool. Cut into serving size pieces.
• NOTE: If Portuguese chourico sausage is unavailable in your area, use any other garlic smoked sausage.

TEIXEIRA'S CHOURICO BREAD STUFFING

Steps:

• 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.