Comment on Portuguese-American Stuffing Recipe by Lisa Ramos.
My Portugese Grandmother used to make this stuffing, I’ve been making it for 20+ years. Makes a yummy sandwich too (with or without turkey)!
Portuguese Style Stuffing
1-1/2 lbs. ground beef
1-1/2 to 2 lbs. ground chourico (I use mild)
1 Lg. onion (chopped)
1 Lg. green bell pepper (chopped)
Paprika
2 Bag of Cubed seasoned bread stuffing (I use Arnolds, but any brand will do)
Cook ground beef (breaking up as it cooks) until browned, drain & set aside. In another pan, place ground chourico & enough water to cover. Simmer over low heat for about 40 minutes, do not drain. In another pan, cook bell pepper w/ 1-2 Tbsp butter, in another pan (also w/ 1-2 Tbsp butter) cook onion until translucent. Add all cooked ingredients to bread stuffing in large bowl and mix well. You may need to add some water/broth if a little dry. Sprinkle with paprika for additional color.
Makes enough to stuff a 20 lb. turkey and then some. Any extra can be placed in a greased baking dish covered w/ foil @ 350˚ for 30 minutes. This also freezes well to use later for stuffed chicken, pork chops, etc.