Portuguese Turkey Stuffing

Ingredients

• 1 quart water
• 1 quart milk
• 1 1/2 lbs bread (portuguese cornmeal bread)
• 6 Italian rolls (about 11 ounces total)
• 1 large Portuguese chourico, about 8 inches long
• 2 large onions, finely chopped
• 2 tablespoons sweet paprika
• 1/2 cup vegetable oil
• 1 cup parsley, chopped
• 1/2 lb olive (black and green olives, pitted and cut into small pieces)
• 1/2 tablespoon tomato paste
• 1 teaspoon hot sauce
• white pepper, to taste
• 6 egg yolks
• salt, to taste

Directions

1. 1

   Bring water and milk to boil in 6-quart pot.

2. 2

   Remove crusts from cornmeal bread and cut bread into small pieces. Break rolls into small pieces.

3. 3

   Reduce heat of boiling liquid to simmer and add rolls and cornmeal bread. Mix, remove from heat and let sit for 20 minutes.

4. 4

   Mash bread with hands, or process it in a food processor.

5. 5

   Put chouriço in saucepan, cover with water, bring to a boil and boil 3 or 4 minutes. Skin chouriço; grind in meat grinder or food processor and mix into bread mixture.

6. 6

   Saute onions with paprika in 4 tablespoons of hot oil until soft. Add the parsley, olives, tomato paste, hot sauce and white pepper.

7. 7

   Combine onion mixture with bread mixture and mix. Add egg yolks. Season with salt, and saute in remaining 4 tablespoons hot oil.

8. 8

   Cool dressing and stuff turkey.

9. 9

   Bake remaining dressing in covered casserole at 350 degrees for about 30 minutes; this can be done in oven with turkeys, during last half-hour they are roasting.

10. 10

    YIELD Enough to stuff two 12-pound turkeys, with plenty left over.