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!
Having 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!
- 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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.