Portuguese Chorizo Stuffing by Emeril

Portuguese Chorizo Stuffing

Miss Hilda’s Portuguese Dressing | Photo by Food Network

The countdown is on for Thanksgiving and I have decided that I want to put a Portuguese twist on our Thanksgiving Meal this year.  The Portuguese don’t celebrate this Holiday but I can still add their influence to my menu and spice things up a bit.  I have been bored with my stuffing.  Honestly, I am all about plain and letting the flavors come through but my stuffing was just too boring.  You all know how much I love chorizo, so I wanted to find a Portuguese Chorizo Stuffing.  Doesn’t that just sound so good?  Let’s face is, chorizo makes everything taste better!

Emeril's PotluckHaving had the pleasure of meeting Emeril Lagasse recently, I loved when he told me that he considers his mother a fabulous cook.  I knew immediately that I couldn’t wait to try one of Miss Hilda’s recipes.  I was thrilled and honored to receive  Emeril’s Potluck Cookbook  after our meeting.  When I saw that Miss Hilda’s Portuguese Dressing made with chorizo was one of the recipes, I knew Portuguese Chorizo Stuffing had to be featured Around the Family Table this Thanksgiving.

Emeril tells us “It wouldn’t be a holiday without my mother’s Portuguese-style dressing, or stuffing – whatever you call it.  This is more like a savory bread pudding, and it goes iwth just about anything.  The standout ingredient is a gaaaahlicky Portuguese sausage called choirico, but its Spanish cousin chorizo, which is much easier to find, will work just as well.  Make plenty of this – you’re gonna love it!”

I will let you know if Portuguese Chorizo Stuffing will become a Thanksgiving Favorite in our home!  I can’t wait to try more recipe’s by Emeril and Hilda from his Potluck Cookbook and hope to find more chorizo recipes!

Portuguese Chorizo Stuffing by Emeril
Prep time
Cook time
Total time
Recipe type: Emeril's Potluck Cookbook
Cuisine: Portuguese Recipes
Serves: 12
  • 12 to 14 cups (1/2-inch cubes) day-old French bread
  • 4 cups milk
  • 4 tablespoons extra-virgin olive oil
  • ¼ pound ground beef
  • 1 pound chourico, chaurice, or chorizo, coarsely chopped
  • 1 ½ cups chopped onions
  • 1 cup chopped green bell peppers
  • ½ cup chopped celery
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 2 large eggs, lightly beaten
  • ¼ cup chopped fresh parsley leaves
  1. Preheat the oven to 350 degrees F.
  2. Put the bread into a large mixing bowl and add the milk. Press the bread into the milk and let sit until the milk is absorbed and the bread is soft, about 15 minutes.
  3. Heat 3 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook, stirring, until lightly browned, about 1 minute. Add the sausage and cook, stirring until browned, about 3 minutes. Add the onions, bell peppers, celery, and bay leaf. Season with the salt, crushed red pepper, and black pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Add the meat mixture to the bread mixture and stir to mix well. Add the eggs and parsley and stir to blend. Remove the bay leaf and discard.
  5. Grease a 9 by 13-inch (3 quart) shallow baking dish with the remaining tablespoon olive oil. Pour the mixture into the prepared pan and spread evenly with a rubber spatula. Bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve warm.




  1. Megan (Medeiros) Quelvog says

    My father’s family is Portuguese and we grew up eating linguica, but I do not remember having Portuguese chourico. Are they the same thing, or a different style of sausage? Would linguica be an acceptable substitute, or should I use Spanish style chorizo?

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