Portuguese Corn Bread Stuffing – Recheio
One dish that is always on our table is stuffing. But not just any stuffing – this salty and savory Portuguese Corn Bread stuffing (Rechei0). It has a good kick with the Chourico and hot red pepper sauce which you can adjust it to your taste. If you don’t have access to Portuguese chourico or red pepper sauce, both can be substituted to another sausage or hot sauce of your choice.
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 which 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.
- Category: Baked Goods
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
Instructions
1. Cut both loaves of bread into pieces. Remove the crust if it’s too hard. Place the pieces of bread in a large bowl and leave aside.
Preheat the oven to 350 F.
2. In a small saucepan, place the chourico and enough water to cover, bring to a 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.
3. 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.
4. 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. The more you mix the more the bread will breakdown into smaller pieces.
5. 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.
6. 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 preheated oven, uncovered for 30 minutes. If you like your stuffing a little drier you can bake for another 10 min.
Enjoy!!
Notes
Need Chourico? We have two options, Portugalia Marketplace and Shop Portuguese. Both can ship directly to you!
