Teixeiras Chourico Bread Stuffing Food

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

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.

EMERIL LAGASSE CHORIZO STUFFING

Steps:

• Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

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.