Portuguese Cornbread Stuffing

Ingredients

• 2 (12 ounce) packages cornbread stuffing mix
• 2 medium onions, chopped
• 1 bunch celery, chopped
• 2 garlic cloves, minced
• 1 lb beef chorizo sausage or vegetarian chorizo
• 2 links turkey linguica, chopped
• 4 tablespoons margarine (parve if making kosher)
• 1 (12 ounce) can chicken broth
• 1 cup dry white wine (optional)
• 1 teaspoon cumin (I like a little more)
• 1 teaspoon turmeric
• 2 teaspoons paprika (mild or spicy)
• 3 tablespoons cilantro, chopped (also optional)
• 3-4 tablespoons extra virgin olive oil (e.v.o.o.)
• 1 (6 ounce) can black olives (drain liquid & chop coarsely)
• 1 teaspoon kosher salt (can be adjusted to personal taste)
• 2 teaspoons ground black pepper (can be adjusted to personal taste)

Directions

1. 1

   Saute' veggies (except cilantro) in the e.v.o.o.

2. 2

   Add sausages and cook thoroughly.

3. 3

   Add margarine and spices, cook for 2 minutes to blend the flavours.

4. 4

   Remove from heat and add stuffing mix, wine & cilantro.

5. 5

   Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).

6. 6

   Stuff your turkey with the mixture & cook according to it's weight (Or, you can place in a covered casserole & bake @375 degrees for about 45 minutes).

7. 7

   Remove cover & bake for about 10 more minutes until lightly browned on top.

8. 8

   When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.