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🇵🇹 Portuguese Stuffing

Sandra Correia
My mother-in-law’s Portuguese Stuffing is made with pão de milho, Portuguese chouriço, pimenta moída and warm Portuguese flavours. It’s beautifully moist inside with a golden, slightly crispy top and is perfect for Thanksgiving, Christmas or any family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
chouriço pressure cooking time 1 hour
Course Side Dish
Cuisine American, portuguese

Equipment

  • pressure cooker
  • food processor
  • • Large mixing bowl
  • medium pot
  • wooden spoon
  • 2 qt baking dish

Ingredients
  

  • 1 whole Portuguese chouriço
  • 800 g bread either 400 g pão de milho + 400 g pão d’água, or 800 g pão de milho
  • Cold water for soaking
  • 3-4 large egg yolks whisked
  • 1 onion very finely chopped
  • 3-4 cloves garlic very finely chopped
  • 1 tablespoon Portuguese pepper sauce pimenta moída
  • 1 tablespoon sweet paprika
  • ¼-½ teaspoon Portuguese safflower optional
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 teaspoon ground cinnamon
  • 1 cup chicken broth
  • 1 tablespoon butter

Instructions
 

  • Cook the chouriço.
  • Place the whole chouriço in your pressure cooker with water. Pressure cook on HIGH for 1 hour. Carefully remove the chouriço and allow it to cool enough to handle. Cut it into pieces, transfer it to a food processor and pulse until finely ground. Set aside.
    No Pressure Cooker? No Problem
    If you don’t have a pressure cooker, you can prepare the chouriço on the stovetop instead. Place the whole chouriço link in a pot and cover it with water. Bring to a gentle boil, then reduce to a simmer and cook for about 25–30 minutes, or until the chouriço is cooked through and tender.
    Remove it from the water and let it cool slightly. Cut it into a few pieces, then add it to a food processor and pulse until finely ground. Set aside and continue with the recipe.
  • Soak the bread.
  • Break your 800 g of bread into pieces and place it in a large bowl. Cover with cold water and allow it to soak for approximately 5–10 minutes, or until even the harder crusts have softened. Using your hands, begin squeezing out the water. Start with the softer pieces and then work through the harder crusts. Squeeze the bread very well and break it apart with your hands as you go. You want soft, crumbled bread, not bread dripping with water.
  • Add the egg yolks.
  • Whisk 4 egg yolks. Pour them over the squeezed bread and use your hands to mix everything together very well. Set aside.
  • Make the seasoning mixture.
  • In a pot, combine the onion, garlic, pimenta moída, cooked chouriço, paprika, Portuguese safflower if using, white pepper, black pepper, salt, cinnamon, chicken broth and butter. Bring everything to a boil and cook for approximately 5 minutes. You want this mixture very hot when it goes over the bread.
  • Mix everything together.
  • Carefully add the bread to the hot seasoning mixture. Start mixing with a wooden spoon, mix until evenly combined.
  • Bake.
  • Transfer the stuffing to a 2-quart baking dish and spread evenly. Bake uncovered at 350°F (175°C) for approximately 30 minutes, or until the top develops a beautiful golden colour. Bake slightly longer if you prefer a drier stuffing.

Notes

Bread: I use 400 g pão de milho and 400 g pão d’água. You can use 800 g pão de milho instead.
Safflower: Portuguese safflower is optional. Use ¼–½ teaspoon.
Make ahead: Prepare one day ahead, cool completely and refrigerate. Remove from the refrigerator approximately 30 minutes before baking.
Reheating: Cover loosely with foil and reheat at 350°F for 20–25 minutes. Uncover for another 5–10 minutes to crisp the top. Reheated leftovers
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