Portuguese-american stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf portuguese bread (or Italian bread) | |
| ¼ | pounds | Chourico sausage (or more) (or use garlic sausage) |
| Liver and gizzard from turke | ||
| 1 | large | Onion; chopped |
| 2 | tablespoons | Olive oil |
| 2 | Garlic cloves; chopped | |
| ¼ | cup | Chopped parsley |
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Paprika |
| 2 | 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 saute 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.