Portuguese Cornbread Stuffing

Prep Time: 30 Minutes

Cook Time: 660 Minutes

Ready In: 690 Minutes

Servings: 12

I learned this from my MIL who is a Portuguese Jew. I never got the exact recipe so have put together my own version of her recipe. I think mine is quite delicious!

Ingredients:

2 (12 ounce) packages cornbread stuffing mix

2 medium onions, chopped

1 bunch celery, chopped

2 garlic cloves, minced

1 lb beef chorizo sausage or 1 lb vegetarian chorizo

2 links turkey linguica, chopped

4 tablespoons margarine (parve if making kosher)

1 (12 ounce) can chicken broth

1 cup dry white wine (optional)

1 teaspoon cumin (i like a little more)

1 teaspoon turmeric

2 teaspoons paprika (mild or spicy)

3 tablespoons cilantro, chopped (also optional)

3 -4 tablespoons extra virgin olive oil (e.v.o.o.)

1 (6 ounce) can black olives (drain liquid & chop coarsely)

1 teaspoon kosher salt (can be adjusted to personal taste)

2 teaspoons ground black pepper (can be adjusted to personal taste)

Directions:

1. Saute' veggies (except cilantro) in the e.v.o.o.
2. Add sausages and cook thoroughly.
3. Add margarine and spices, cook for 2 minutes to blend the flavours.
4. Remove from heat and add stuffing mix, wine & cilantro.
5. Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).
6. Stuff your turkey with the mixture & cook according to it's weight (Or, you can place in a covered casserole & bake 375 degrees for about 45 minutes).
7. Remove cover & bake for about 10 more minutes until lightly browned on top.
8. When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.

By RecipeOfHealth.com