- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
8
Meat Stuffing
Description
This is a recipe I made up and I call it a marriage of two cultures, Portuguese and American.
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add to shopping list Ingredients
1 loaf bread (I like to buy a French Boule or a Peasant Italian bread two to three days prior to it and let it dry)
2 cups Port wine (please buy Portuguese Port wine!)
2 soup spoons Olive Oil
1 cup Chopped Onions
6 cloves minced garlic
6 cups diced celery
1 cup raisins
1 cup ground chourico
1 cup diced ham
1 cup chopped prosciutto
the giblets from the turkey (make sure to boil them in water and a pinch of salt for about 40 minutes and use the broth
1/2 cup chopped black olives
1 tbsp Thyme
1 tbsp rosemary
1 tbsp sage
2 cups chicken stock
2 eggs
Salt & pepper to taste
Preparation
1. In a large bowl cut the bread into pieces and soak it in the Port wine. Leave it aside
2. In a large sauce pan add the olive in and bring it to medium high heat
3. Add the chopped onions, garlic and celery, stir it for five minutes or until golden
4. Add all of the meats and keep on stirring for the first 7 minutes
5. Reduce the heat to a medium low and add the raisins, black olives and herbs and stir for about 5 more minutes
6. Add the broth and let it simmer for about 20 minutes
7. Remove it from the heat and add the bread
8. Once well mixed add the eggs and mix it well for the eggs not to cook throughout the process
9. Pour the mixture into a deep oven safe dish (I like to use my Portuguese Terracotta dishes
10. Put in in the oven at 325 degrees for about 20 minutes
