Ingredients:
4 Loaves portuguese bread
2 lb Chourico sausage
Gizzard & liver from turkey
1 large Onion -- chopped
2 tablespoons Olive oil
2 Garlic cloves -- chopped
¼ cup Chopped parsley
1 teaspoon Black pepper
½ teaspoon Paprika
2 Eggs -- beaten
Directions:
Soak bread in water until soft. Squeeze dry and break up. Set aside. Simmer sausage, liver, and gizzard in water until tender. Drain and set aside. In a large frying pan saute onion in oil until soft. Add Garlic and parsley. Stir in spices and Chourico, Gizzard, and Liver. Add beaten eggs. Return all ingredients to frying pan and cook until mixture is slightly dry before stuffing the turkey. Stuff a 12 pound turkey.
To spice up this recipe try using Hot Chourico Sausage
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1 comment:
i will be using this again for birdday. growing up in the river has taught me one thing us greenhorns like it hot. this works for stuffies stuffed quahogs just add clams and clam juice and stuff the cherrystone shells bake at 350 for about 30 mins. obrigato jamie vaz
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