PORTUGUESE DRESSING
With beef and smoked sausage, this meaty dressing is different from many other dressing and stuffing recipes. It's delicious alongside roasted chicken or turkey for holidays or any occasion. I like to use chourico, a Portuguese specialty sausage that's popular in our area.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 11
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°.
Nutrition Facts :
TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS
Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.
Provided by Scotty
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
- Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
- Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
- Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
- Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
- Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 23.7 g, Cholesterol 43.4 mg, Fat 23.2 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 7.8 g, Sodium 901.2 mg, Sugar 2.9 g
PORTUGUESE TURKEY & STUFFING
Make and share this Portuguese Turkey & Stuffing recipe from Food.com.
Provided by Chef Gorete
Categories Poultry
Time 7h
Yield 8-10 serving(s)
Number Of Ingredients 32
Steps:
- Combine the first 8 ingredients of the marindate then place the thawed turkey in the marinade. Rub the turkey with the marinade, then put some of it inside the turkey. Marinade for 24 hours in the roasting pan in the fridge, turning it over every couple of hours.
- Remove the turkey from the fridge 2 hours prior to cooking. Preheat the oven to 400°F.
- Stuff the turkey with the stuffing. If there is too much, place the balance of the stuffing in a pouch made of a double layer of foil, seal then place in the roasting plan.
- Pour the lemon juice over the turkey, sprinkle with paprika, dot with butter and a drizzle of oil. To the marinade, add the onion and ketchup.
- Roast approximately 1/2 hour uncovered, then reduce to 325F and cook for 1 hour uncovered. Baste then cover with lid. After 3 hours in the oven, add the potatoes and carrots to the pan, basting with the sauce . Cover the turkey and continue basting throughout the roasting process. (15 min cooking time per lb of turkey to165 F). Allow turkey to rest 20 minutes prior to carving.
- Stuffing: Combine all off the ingredients together then add the boiling water to attain a thick consistency. Once cool enough to handle, mix well using your hands. Add more bread crumbs if too soft and water if too hard then taste and adjust for seasoning. *Stuffing can be made a day ahead and stored in the refrigerator in an air tight container.
PORTUGUESE TURKEY STUFFING
This is for stuffing the Portuguese Turkey. Recipe found on New York Time Site. Portuguese cornmeal bread can be found at Portuguese bakery shops. It may also be sold at some Super Markets. Turkey recipe "Recipe #393686"
Provided by daisygrl64
Categories Breads
Time 2h
Yield 2 turkey
Number Of Ingredients 15
Steps:
- Bring water and milk to boil in 6-quart pot.
- Remove crusts from cornmeal bread and cut bread into small pieces. Break rolls into small pieces.
- Reduce heat of boiling liquid to simmer and add rolls and cornmeal bread. Mix, remove from heat and let sit for 20 minutes.
- Mash bread with hands, or process it in a food processor.
- Put chouriço in saucepan, cover with water, bring to a boil and boil 3 or 4 minutes. Skin chouriço; grind in meat grinder or food processor and mix into bread mixture.
- Saute onions with paprika in 4 tablespoons of hot oil until soft. Add the parsley, olives, tomato paste, hot sauce and white pepper.
- Combine onion mixture with bread mixture and mix. Add egg yolks. Season with salt, and saute in remaining 4 tablespoons hot oil.
- Cool dressing and stuff turkey.
- Bake remaining dressing in covered casserole at 350 degrees for about 30 minutes; this can be done in oven with turkeys, during last half-hour they are roasting.
- YIELD Enough to stuff two 12-pound turkeys, with plenty left over.
Nutrition Facts : Calories 2390.4, Fat 114, SaturatedFat 27.9, Cholesterol 634.7, Sodium 4388.8, Carbohydrate 282.6, Fiber 21.3, Sugar 23.2, Protein 63.5
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