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Portuguese Stuffing Recipe
- 1 lb chourico
- 1 large loaf of firm bread (Publix vienna bread works well), aged a couple days
- 1+ C chicken broth
- 1 stick unsalted butter
- 1 medium onion
- half bunch celery
- 1 Tbsp Bells Seasoning
- Salt and Pepper to taste
Prepare the bread by letting it age 2-4 days to dry out. Keep it in a cool, dry place. I found that Publix has a Vienna bread (football-shaped) that’s the perfect size – about 15″ long, 6″ at it’s widest, and a very light crust. If the crust is too dense, you’ll want to trim it. After it has aged, tear or cut it into 1/2″ chunks.
In a large pan, melt the butter over medium heat. Finely chop onion and celery (or process in a food processor) and sauté in the butter. Grind the chourico in the food processor (or get ground chourico if your store has it). Once the celery and onion mixture has cooked for 5 minutes, add the chourico, Bells Seasoning, and salt and pepper and continue sautéing for another 7-10 minutes. Turn off the heat and gradually add the bread, stirring it into the meat mixture. Add chicken broth to maintain moistness, the amount will depend on how dry the bread was and how moist you like your stuffing. Anywhere between 1-2 cups. If you’re making a turkey, you could make your own broth from the giblets and a bay leaf for true authenticity.
Once well blended, place in an oven-safe making dish and bake 30 minutes at 325F or until the edges develop a crust.