Portuguese-American Stuffing
Yield
1 batchPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread
Portuguese or Italian loaf |
*
|
| ¼ | pound |
chorizo sausage
or more |
|
| 1 | x |
turkey liver
and gizzard |
* |
| 1 | each |
onions
large, chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
paprika
|
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread
Portuguese or Italian loaf |
*
|
| 113.4 | g |
chorizo sausage
or more |
|
| 1 | x |
turkey liver
and gizzard |
* |
| 1 | each |
onions
large, chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
paprika
|
|
| 2 | large |
eggs
beaten |
|
Directions
Soak bread in water until soft.
Squeeze dry and break up.
Set aside.
Simmer sausage, liver, and gizzard in water until tender.
Drain and set aside.
In a large frying pan sauté onion in oil until soft. Add garlic and parsley.
Stir in spices and meat. Add beaten eggs.
Return all ingredients to frying pan and cook until mixture is slightly dry before stuffing the turkey.
Stuff a 12 pound turkey.
