Stuffing the Portuguese Way

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.

Enjoy!!

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