Portuguese Cornbread Stuffing Recipes

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.

PORTUGUESE CORNBREAD STUFFING

Steps:

• Saute' veggies (except cilantro) in the e.v.o.o.
• Add sausages and cook thoroughly.
• Add margarine and spices, cook for 2 minutes to blend the flavours.
• Remove from heat and add stuffing mix, wine & cilantro.
• Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).
• 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).
• Remove cover & bake for about 10 more minutes until lightly browned on top.
• When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.