Best Portuguese Cornbread Stuffing Recipes

Portuguese Cornbread (Broa) image

Provided by Sarah_Jayne

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

Steps:

Grind cornmeal to a powder in a food processor. You may skip this step, but the product will not be as smooth.
Mix 1 cup of powdered cornmeal, salt and water until smooth.
Add olive oil, and cool to lukewarm.
Blend in the yeast.
Gradually add the remaining cornmeal and 1 cup flour, mixing constantly.
Add more flour if dough is still sticky.
Rise until double in volume.
Knead until firm.
Shape into round loaf.
Rise until double.
Bake at 350 degrees for about 30 to 40 minutes.

Nutrition Facts : Calories 1733.9, Fat 23.2, SaturatedFat 3.3, Sodium 3570.6, Carbohydrate 336.9, Fiber 23.1, Sugar 1.9, Protein 46.2

Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Categories side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 10

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

Steps:

Preheat the oven to 350 degrees F.
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

Portuguese Cornbread Stuffing image

Provided by YiddesheMamala

Categories Grains

Time 11h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

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 1 lb 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)

Steps:

Saute' veggies (except cilantro) in the e.v.o.o.
Add sausages and cook thoroughly.
Add margarine and spices, cook for 2 minutes to blend the flavours.
Remove from heat and add stuffing mix, wine & cilantro.
Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).
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).
Remove cover & bake for about 10 more minutes until lightly browned on top.
When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.

Nutrition Facts : Calories 593.7, Fat 31.1, SaturatedFat 8.8, Cholesterol 39.9, Sodium 1964.5, Carbohydrate 58.9, Fiber 11.7, Sugar 5.2, Protein 19.4