Portuguese Stuffin Muffins Hawaiian Style Recipes

PORTUGUESE TURKEY STUFFING

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.