Portuguese Corn Bread Stuffing – Recheio


Portuguese Corn Bread Stuffing – Recheio

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.



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1 Portuguese Corn Bread
1 loaf of White Bread
3 eggs
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
1/2 teaspoon of Paprika
1 Bunch of Parsley finely chopped
1 medium onion finely chopped
2 garlic cloves chopped
Salt and Pepper to taste
Olive Oil


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.




Need Chourico? We have two options, Portugalia Marketplace and Shop Portuguese.  Both can ship directly to you!

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2 thoughts on “Portuguese Corn Bread Stuffing – Recheio”

  1. My mother was very good at her stuffing and the entire family and friends always enjoyed her stuffing. She didn’t include milk and/or broth. She also included the turkey and/or chicken giblets to the stuffing with the chourico. She would chop up everything.

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