Portuguese Turkey Stuffing

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 quart water
• 1 quart milk
• 1 1/2 lbs bread (portuguese cornmeal bread)
• 6 italian rolls (about 11 ounces total)
• 1 large portuguese chourico, about 8 inches long
• 2 large onions, finely chopped
• 2 tablespoons sweet paprika
• 1/2 cup vegetable oil
• 1 cup parsley, chopped
• 1/2 lb olive (black and green olives, pitted and cut into small pieces)
• 1/2 tablespoon tomato paste
• 1 teaspoon hot sauce
• pepper, to taste
• 6 egg yolks
• salt, to taste

Recipe

• 1 bring water and milk to boil in 6-quart pot.
• 2 remove crusts from cornmeal bread and cut bread into small pieces. break rolls into small pieces.
• 3 reduce heat of boiling liquid to simmer and add rolls and cornmeal bread. mix, remove from heat and let sit for 20 minutes.
• 4 mash bread with hands, or process it in a food processor.
• 5 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.
• 6 saute onions with paprika in 4 tablespoons of hot oil until soft. add the parsley, olives, tomato paste, hot sauce and pepper.
• 7 combine onion mixture with bread mixture and mix. add egg yolks. season with salt, and saute in remaining 4 tablespoons hot oil.
• 8 cool dressing and stuff turkey.
• 9 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.
• 10 yield enough to stuff two 12-pound turkeys, with plenty left over.