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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Miss Hilda's Portuguese Stuffing Recipe

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This recipe for Miss Hilda's Portuguese Stuffing is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. unsalted butter
2 tbsp. vegetable oil
1 1/2 c. finely chopped yellow onions
1 c. finely chopped green bell pepper
1 c. finely chopped fresh parsley
1/2 c. lb.ground beef
1/2 lb. ground pork
1 tbsp. minced garlic
1 1/2 tsp. crushed red pepper
3/4 tsp. salt
1/2 tsp. ground black pepper
1/2 lb. chorizo or other spicy sausage, cut into small pieces
1 1/2 loaves french bread, torn into
1/2 inch pieces (about 12 cups)
1 1/2 c. chicken stock
3 large eggs
Directions:
Directions:
Preheat oven to 350ºF. Grease a large baking pan with the butter and set aside.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, green peppers, and parsley and cook, stirring until the vegetables are soft, about 3 minutes. Add the beef, pork, sausage, garlic, red pepper, salt and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, 8 to 10 minutes. Remove from the heat and let cool slightly.

Place the bread into the bowl and add the meat mixture, mixing well. Adjust the seasoning to taste. Add the stock and mix well. Add the eggs, beaten one at a time, mixing well to combine.

Turn into the prepared pan and smooth the top. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until cooked through and the top is golden brown, 25-30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Makes 8 servings

 

 

 

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