Best Portuguese Turkey With Bread Stuffing Recipes

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PORTUGUESE TURKEY STUFFING



Portuguese Turkey Stuffing image

This is for stuffing the Portuguese Turkey. Recipe found on New York Time Site. Portuguese cornmeal bread can be found at Portuguese bakery shops. It may also be sold at some Super Markets. Turkey recipe "Recipe #393686"

Provided by daisygrl64

Categories     Breads

Time 2h

Yield 2 turkey

Number Of Ingredients 15

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

Steps:

  • Bring water and milk to boil in 6-quart pot.
  • Remove crusts from cornmeal bread and cut bread into small pieces. Break rolls into small pieces.
  • Reduce heat of boiling liquid to simmer and add rolls and cornmeal bread. Mix, remove from heat and let sit for 20 minutes.
  • Mash bread with hands, or process it in a food processor.
  • 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.
  • Saute onions with paprika in 4 tablespoons of hot oil until soft. Add the parsley, olives, tomato paste, hot sauce and white pepper.
  • Combine onion mixture with bread mixture and mix. Add egg yolks. Season with salt, and saute in remaining 4 tablespoons hot oil.
  • Cool dressing and stuff turkey.
  • 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.
  • YIELD Enough to stuff two 12-pound turkeys, with plenty left over.

Nutrition Facts : Calories 2390.4, Fat 114, SaturatedFat 27.9, Cholesterol 634.7, Sodium 4388.8, Carbohydrate 282.6, Fiber 21.3, Sugar 23.2, Protein 63.5

PORTUGUESE TURKEY & STUFFING



Portuguese Turkey & Stuffing image

Make and share this Portuguese Turkey & Stuffing recipe from Food.com.

Provided by Chef Gorete

Categories     Poultry

Time 7h

Yield 8-10 serving(s)

Number Of Ingredients 32

1 (10 kg) whole turkey, thawed
4 garlic cloves, minced
3/4 cup dry red wine
2 cups water
4 tablespoons paprika
1/2 teaspoon ground black pepper
2 tablespoons salt
1 teaspoon ground cumin
1 pinch cinnamon
1/2 lemon, juice of
paprika, for sprinkling
olive oil
6 tablespoons butter
3 tablespoons ketchup
1 large onion, quartered
5 lbs potatoes, peeled & halved
2 carrots, peeled & cut into chuncks
10 sprigs parsley, chopped
6 sprigs green onions, chopped
1/2 lemon, juice of
2 (300 g) containers plain breadcrumbs
1 stale italian bun, cut into small pieces
2 tablespoons oil
3 garlic cloves, finely minced
2 tablespoons ketchup
2 tablespoons red pepper paste
3 tablespoons paprika
1 teaspoon ground cumin
1/4 teaspoon black pepper
5 dashes piri-piri, sauce (or to taste) or 5 dashes hot sauce (or to taste)
1/2 teaspoon salt
4 cups boiling water (more if required)

Steps:

  • Combine the first 8 ingredients of the marindate then place the thawed turkey in the marinade. Rub the turkey with the marinade, then put some of it inside the turkey. Marinade for 24 hours in the roasting pan in the fridge, turning it over every couple of hours.
  • Remove the turkey from the fridge 2 hours prior to cooking. Preheat the oven to 400°F.
  • Stuff the turkey with the stuffing. If there is too much, place the balance of the stuffing in a pouch made of a double layer of foil, seal then place in the roasting plan.
  • Pour the lemon juice over the turkey, sprinkle with paprika, dot with butter and a drizzle of oil. To the marinade, add the onion and ketchup.
  • Roast approximately 1/2 hour uncovered, then reduce to 325F and cook for 1 hour uncovered. Baste then cover with lid. After 3 hours in the oven, add the potatoes and carrots to the pan, basting with the sauce . Cover the turkey and continue basting throughout the roasting process. (15 min cooking time per lb of turkey to165 F). Allow turkey to rest 20 minutes prior to carving.
  • Stuffing: Combine all off the ingredients together then add the boiling water to attain a thick consistency. Once cool enough to handle, mix well using your hands. Add more bread crumbs if too soft and water if too hard then taste and adjust for seasoning. *Stuffing can be made a day ahead and stored in the refrigerator in an air tight container.

PORTUGUESE TURKEY WITH BREAD STUFFING



Portuguese Turkey With Bread Stuffing image

Provided by Isabel Costa

Categories     dinner, roasts, main course

Time 3h20m

Yield 20 servings

Number Of Ingredients 11

2 12-pound turkeys
Salt to taste
2 bottles dry white wine
8 large cloves garlic
2 tablespoons sweet Hungarian paprika
4 bay leaves
2 tablespoons hot pepper sauce
2 teaspoons fresh oregano leaves
Turkey stuffing (see recipe)
Bread crusts to cover cavity opening
1 pound sliced bacon, cut into 1-inch pieces

Steps:

  • Soak turkeys in salted water under refrigeration for 24 hours.
  • Combine wine, garlic, paprika, bay leaves, salt, hot pepper sauce and oregano. Marinate turkeys in this mixture for 24 hours under refrigeration. Turn occasionally.
  • When ready to cook, preheat oven to 450 degrees. Remove turkeys from marinade, reserving marinade. Pack turkeys loosely with stuffing and cover openings of cavities with bread crusts; sew cavities closed. Bake remaining stuffing separately during the last half-hour turkeys are roasting.
  • Wrap turkey wings in foil. Put turkeys into roasting pans and top with pieces of bacon, putting some beneath turkeys as well. Pour reserved marinade over turkeys.
  • Roast turkeys for 30 minutes; reduce heat to 350 degrees and roast turkeys about 2 1/2 hours more. If turkeys get too brown before they are cooked, put aluminum foil over the top. If turkeys are roasted in a single oven, they may need 30 minutes or more of extra roasting time.

CHARLENE'S PORTUGUESE STUFFING



Charlene's Portuguese Stuffing image

This recipe was given to me by my cousin, Charlene who was happy to share her mom's recipe. It is delicious and compliments any poultry dinner. We usually make this at Thanksgiving. Since it is spicy, we cook this in a casserole dish alongside the turkey.

Provided by Lou Ann Marques

Categories     Side Casseroles

Time 1h35m

Number Of Ingredients 8

2 lb ground chourico
1 medium onion, chopped
2-3 stuffing breads (white)
1 egg
1 Tbsp white vinegar
1-2 Tbsp crushed red pepper (liquid, sold in jars) or to taste
salt and pepper, to taste
1 Tbsp olive oil

Steps:

  • 1. Fry the chourico with a little olive oil. Chop onion up (fine) and add to chourico. Drain pan of excess grease. Soak breads in water till soft then pull the crust off of them. Now add the bread to chourico and onion. Add 1 raw egg, crushed pepper, vinegar and salt and pepper. Keep stirring till well blended. Then either put stuffing in the turkey or as I do, bake it in a casserole dish separately from the bird. Enjoy!!!

PORTUGUESE TURKEY BRINE



Portuguese Turkey Brine image

Found this recipe at http://events.nytimes.com just in time for Thanksgiving or Christmas. This is perfect for big family as it serves 20 people. I will be making this for Christmas. I am posting the Stuffing recipe separately. Here is recipe "Recipe #393689" for the stuffing. Please Note: Allow Turkey to soak and marinate for 24 hours, so please plan ahead.

Provided by daisygrl64

Categories     Whole Turkey

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 10

2 (12 lb) turkey
salt, to taste
dry white wine (2 bottles)
8 large garlic cloves
2 tablespoons sweet Hungarian paprika
4 bay leaves
2 tablespoons hot pepper sauce
2 teaspoons fresh oregano, leaves
1 lb bacon, cut into 1-inch pieces
prepared stuffing

Steps:

  • Soak turkeys in salted water under refrigeration for 24 hours.
  • Combine wine, garlic, paprika, bay leaves, salt, hot pepper sauce and oregano. Marinate turkeys in this mixture for 24 hours under refrigeration. Turn occasionally.
  • When ready to cook, preheat oven to 450 degrees. Remove turkeys from marinade, reserving marinade. Pack turkeys loosely with stuffing and cover openings of cavities with bread crusts; sew cavities closed. Bake remaining stuffing separately during the last half-hour turkeys are roasting.
  • Wrap turkey wings in foil. Put turkeys into roasting pans and top with pieces of bacon, putting some beneath turkeys as well. Pour reserved marinade over turkeys.
  • Roast turkeys for 30 minutes; reduce heat to 350 degrees and roast turkeys about 2 1/2 hours more. If turkeys get too brown before they are cooked, put aluminum foil over the top. If turkeys are roasted in a single oven, they may need 30 minutes or more of extra roasting time.

Nutrition Facts : Calories 980.5, Fat 54, SaturatedFat 15.7, Cholesterol 385.9, Sodium 581, Carbohydrate 1.2, Fiber 0.4, Sugar 0.1, Protein 114.1

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