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Subject: Portugese Stuffing!

Author:
Susan

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Date Posted: 11:57:04 11/25/02 Mon

Portugese Stuffing

Emeril prepared his mom's recipe, Miss Hilda's Portugese Stuffing, the meaty, garlicky recipe that he grew up with. He also showed four other stuffing recipes, and we've got them all: Miss Hilda's Portugese Stuffing, Wild Mushroom, Andouille and Cornbread, Oyster and Apple Pecan. So pick your favorite, and start cooking.

Miss Hilda's Portuguese Stuffing

Makes 8 servings

• 1 tablespoon unsalted butter
• 2 tablespoons vegetable oil
• 1 1/2 cups finely chopped yellow onions
• 1 cup finely chopped green bell peppers
• 1 cup finely chopped fresh parsley
• 1/2 cup ground beef
• 1/2 pound ground pork
• 1 tablespoon minced garlic
• 1 1/2 teaspoons crushed red pepper, or to taste
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 pound chaurice or other spicy sausage, cut into small pieces
• * 1 1/2 loaves French bread, torn into 1/2-inch pieces (about 12 cups)
• 1 1/2 cups chicken stock
• 3 large eggs

1. Preheat the oven to 350° F. Grease a large baking pan with the butter and set aside.
2. In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions, green peppers, and parsley and cook, stirring, until the vegetables are soft, about 3 minutes. Add the beef, pork, sausage, garlic, red pepper, salt and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, 8 to 10 minutes. Remove from the heat and let cool slightly.
3. Place the bread into the bowl and add the meat mixture, mixing well. Adjust the seasoning to taste. Add the stock and mix well. Add the eggs, beaten one at a time, mixing well to combine. (*NOTE: Alternately, use 1 day-old stale bread torn into pieces, as Miss Hilda does when she makes this. Place the bread in a large bowl and cover with water. Let sit until soft, about 5 minutes. Drain in a colander and squeeze the excess water from the bread with your hands. Return to the bowl and add the remaining ingredients, except the stock.)
4. Turn into the prepared pan and smooth the top. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cooked through and the top is golden brown, 25 to 30 minutes.
5. Remove from the oven and let rest for 10 minutes before serving.
ENJOY!!!

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Replies:

[> Subject: Re: Portugese Stuffing!
Author: Noel [ Edit \| View ]	Date Posted: 13:34:03 11/25/02 Mon Susan, Thanks so much for posting that, may give it a whirl next year. Sounds delicious! Gotta Love Emeril!

[> [> Subject: Re: Portugese Stuffing!
Author: Tammy [ Edit \| View ]	Date Posted: 14:39:08 11/25/02 Mon LOL jen??????

[> [> [> Subject: Re: Portugese Stuffing!
Author: Jennifer [ Edit \| View ]	Date Posted: 15:06:41 11/25/02 Mon > LOL jen?????? Tammy???? Ya' feeling ok? LOL Bam!! I love Emeril!! I've tried a few of his recipes. They were wonderful! Thanks Susan! I'll have to try this one.

[> [> [> [> Subject: Re: Portugese Stuffing!
Author: Jan [ Edit \| View ]	Date Posted: 15:14:19 11/25/02 Mon Sounds like just the sort of stuffing for me!

[> [> Subject: Re: Portugese Stuffing!
Author: Pat [ Edit \| View ]	Date Posted: 16:35:30 11/25/02 Mon Susan- I give it three BAM! BAM! BAM! Sounds like a great recipe I'll have to try it sometime.

[> Subject: Re: Portugese Stuffing!
Author: Kate [ Edit \| View ]	Date Posted: 18:26:14 11/25/02 Mon I am definitely doing the Portuguese Stuffing... ohhhhh ahhhhh...sounds Wonderful! Thanks Susan!!! Kate

[> [> Subject: Re: Portugese Stuffing!
Author: Tammy [ Edit \| View ]	Date Posted: 04:44:44 11/26/02 Tue Sounds like a great stuffing to share with just the right person! Thank you Susan!! :D