PORTUGUESE TURKEY WITH BREAD STUFFING
Provided by Isabel Costa
Categories dinner, roasts, main course
Time 3h20m
Yield 20 servings
Number Of Ingredients 11
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.
PORTUGUESE TURKEY & STUFFING
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
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.
CHARLENE'S PORTUGUESE STUFFING
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
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!!!
EASY TURKEY STUFFING
Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
- In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
- Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g
PORTUGUESE TURKEY STUFFING
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
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
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