- 3 cups water
- 3 cups milk
- 1 ⅛ lbs Portuguese cornmeal bread
- 4 ½ Italian rolls
- ¾ chorizo sausage
- 1 ½ large onion, finely chopped
- 4 ½ teaspoons Hungarian sweet paprika
- ⅜ cups olive oil
- ¾ cups fresh parsley, chopped
- 0.19 lb black olives, pitted, chopped
- 0.19 lb green olives, pitted, chopped
- ¾ teaspoon tomato paste
- ¾ teaspoon hot sauce
- white pepper, to taste
- 4 ½ egg yolk
- salt, to taste
ingredients
directions
1. Bring water and milk to a boil in a 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 bread mixture in a fodd processor. |
5. Put chorizo in saucepan, cover with water, bring to a boil and boil 3 or 4 minutes. Skin chorizo; grind in meat grinder or food processor and mix into bread mixture. |
6. Sauté onions with paprika in 4 tablespoons of hot oil until soft. Add the parsley, olives, tomate paste, hot sauce, and white pepper. |
7. Combine onion mixture with bread mixture and mix thoroughly. Add egg yolks. Season with salt, sauté in remaining 4 tablespoons hot oil. |
8. Cool and use dressing to stuff turkey. |
9. Bake remaining dressing in covered casserole at 350 degrees a for about 30 minutes; this can be done in oven wth turkeys, during last half-hour they are roasting. |
Categories
Web
