• 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
  • 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


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.



MacGourmet downloadPortuguese Turkey Stuffing. To import, drag image to your MacGourmet recipe box.


Isabel Costa


15 servings