One dish that is always on our table is the stuffing. But not just any stuffing… It has a good kick with the Chourico and Hot Red Pepper sauce and you can adjust it to your taste. If you don’t have access to Portuguese chourico you can substitute with another spicy sausage of choice as well as using another hot sauce.
Also, make sure that you’re using bread that is at least 1 to 2 days old. Truly, the older the bread the better.
This is my family recipe for Portuguese Corn Bread Stuffing – Recheio
This recipe came from my aunt Ines. This is the same recipe my mom would make to go with stuffed mackerel or to accompany a roasted chicken or turkey dinner. The only difference when making the poultry recipe was the addition of chicken or turkey liver and giblets to the ingredients.
1 Portuguese Corn Bread
1 loaf of White Bread
2 cups of Milk or Chicken Broth
1 pound of Chourico cooked and shredded
1-2 tablespoons of Hot Red Pepper Sauce* more or less to your taste
½ teaspoon of Paprika
1 Bunch of Parsley finely chopped
1 medium onion finely chopped
2 garlic cloves chopped
Salt and Pepper to taste
Cut both breads in to pieces and remove the crust if it’s too hard. Place the pieces of bread in a large bowl and leave aside.
In a small saucepan, place the chourico and enough water to cover, bring to boil and lower to a simmer for 10 minutes. Remove the chourico and remove from casings and shred or chop into small to medium pieces and leave aside. NOTE* Do not get rid of the water used to boil the chourico, please leave aside.
Heat milk or broth until almost at a boil and pour over the bread. Using your hands or a fork mix together and leave aside, letting the bread completely absorb the liquid. Once that’s absorbed, add about half of the liquid of the water used to boil the chourico and let the bread absorb that completely.
In a separate bowl mix and beat together the eggs, shredded Chourico, red pepper sauce, paprika, chopped parsley, salt and pepper to taste and pour over the bread. Using your hands mix everything together and leave aside. It’s up to you how chucking you leave your bread… The more you mix the more the bread will breakdown into smaller pieces.
In a large frying pan, sauté the chopped onion,garlic in olive oil. season with a little salt and cook until onion is translucent and almost caramelized.
Add the bread mixture into the pan and stir together. You want to make sure the egg is well incorporated. At this point you can place the mixture into a buttered baking dish and bake in a 350 F degree oven, uncovered for 30 minutes. If you like your stuffing a little drier you can bake for another 10 min.
Learn how to prepare this delicious fruit cake, typical of Christmas. In addition to the dried fruit and crystallized, predominate the spices – nutmeg and cinnamon – which, associated with intense taste and texture of caramel, make this cake in a little temptation.
The recipe should be prepared with 1 month in advance, guarding the cake in a can until the day of Christmas. On the 25th of December, open the can, unwrap the cake and serve… a simple way to give more flavor to your Christmas!
½ cups of Caramel (burnt sugar)
1 Cup of minced candied fruit
1 Cup of chopped nuts
1 Cup of seedless raisins
1 Cup of sultanas
1 Cup of butter
1 Spoon of cinnamon
1 pinch of nutmeg
2 Cups of sugar
2 Cups of flour (self-rising)
Beat together very well the butter with the sugar, then adding the eggs, the caramel and the flour.
Season with spices and, finally, the fruit, previously sprinkled with flour.
Using a loaf pan grease with butter and flour.
Baking in oven 350F, about 1 hour.
Check the cooking, remove from oven and remove from pan.
After cold, wrap in wax paper and on a napkin.
Save the cake in a can till Christmas.
When the weather gets a little chill…It becomes the perfect weather for baking bread. There is something therapeutic about kneading the dough… and just holding the dough when you know it’s perfect.
I have visions of my mom baking it… the scent of fresh baked bread and the warmth that surrounds it…
This recipe makes 1 loaf
1 1/2 cups white corn flour
1 1/2 teaspoons salt
1 cup boiling water
1 (.25 ounce) envelop package of active dry yeast
1 tablespoon of butter or oil oil
1 teaspoon white sugar
1/4 cup warm water
2 cups all-purpose flour
In a small bowl, sprinkle yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
In a large mixing bowl, combine 1 cup corn flour, salt, and boiling water. Stir vigorously until smooth. Cool mixture to lukewarm. Stir proofed yeast into the cornflour mixture. Gradually add 1/2 cup corn flour and all-purpose flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
With a pastry brush, coat the bottom and sides of a 9 inch baking pan with 1 tablespoon olive oil or butter. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
Bake in the middle of a preheated 350 degree F oven for 40 minutes, or until top is golden brown. Transfer to a rack to cool.