Spicy Portuguese Stuffing Balls Recipes

STUFFING BALLS

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Stuffing Balls image

Steps:

Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

EASY CHORIZO STUFFING

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

Provided by Yoly

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 6

Easy Chorizo Stuffing image

Steps:

Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g

Ingredients

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

STUFFED QUAHOGS- PORTUGUESE STYLE

These are the best stuffies ever. This recipe was posted in the Providence Journal, submitted by Barbara in Bristol, RI. This recipe tastes just like the one my Mom use to make. Thanks Barbara for sharing!

Provided by Lou Ann Marques

Categories Seafood Appetizers

Time 1h10m

Number Of Ingredients 11

STUFFED QUAHOGS- PORTUGUESE STYLE image

Steps:

1. Open quahogs, placing meat and juice in separate bowls. Save shells. Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy. Add ground or chopped quahogs. In oil, saute onion, green pepper and garlic until soft but not brown. Add along with crushed red pepper to bread mixture. Mix well. Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Dot with a small amount of margarine. Set in a pan and bake in preheated 375 degree oven for about 25 minutes or until heated through. Optional: You may add ground chorico sausage to onion while sauteing.

Ingredients

15 quahogs, shucked and then ground or chopped
2 loaves day-old italian bread
2 Tbsp oil
2 medium onion
1/2 green pepper, chopped
2-3 cloves garlic, chopped
2 Tbsp crushed red pepper (the wet type)
2 Tbsp parsley, chopped
paprika, as much as you like
margarine, small amount
1 stick portuguese chourico, ground (optional)

SAUSAGE STUFFING BALLS

This baked sausage ball recipe was given to me by my cousin. They are appetizers, but they also make great meatballs.

Provided by GINGERCHANCEFELIX

Categories Appetizers and Snacks Meat and Poultry Pork

Time 1h

Yield 20

Number Of Ingredients 7

Sausage Stuffing Balls image

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 4.6 g, Cholesterol 24.8 mg, Fat 9.6 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 245.8 mg, Sugar 0.7 g

Ingredients

½ cup herb-seasoned dry bread stuffing mix
¾ cup hot water
1 pound ground pork sausage
½ cup finely chopped onion
½ cup finely chopped celery
1 egg, beaten
½ teaspoon baking powder

BASIC STUFFING BALLS WITH VARIATIONS

These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.

Provided by foodtvfan

Categories < 60 Mins

Time 40m

Yield 8 stuffing balls, 8 serving(s)

Number Of Ingredients 10

Basic Stuffing Balls With Variations image

Steps:

Preheat oven to 375 degrees Fahrenheit.
Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
Heat butter or margarine in a large skillet.
Add onion and celery and sauté gently until soft.
Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
Shape mixture into 8 balls. Dampen hands with cold water if necessary.
Place stuffing balls on prepared baking sheet.
Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

Ingredients

1/3 cup butter
1/4 cup onion, finely chopped
1/2 cup celery, finely chopped
5 cups soft white bread cubes, 1/2-inch
1/2 cup fresh parsley, chopped
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 egg, well beaten
1/4 cup chicken broth

GRANDMA DOT'S STUFFING BALLS

This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.

Provided by carabakescupcakes

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 56m

Yield 24

Number Of Ingredients 11

Grandma Dot's Stuffing Balls image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
Shape mixture into 2-inch balls and arrange on prepared baking sheet.
Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g

Ingredients

cooking spray
¾ cup butter
½ cup diced onion
½ cup diced celery
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
2 eggs
½ cup chicken broth
10 cups cubed whole wheat bread
½ cup chopped fresh parsley

More about "spicy portuguese stuffing balls recipes"

PORTUGUESE STUFFED QUAHOGS - SIZZLING EATS

From sizzlingeats.com
4.8/5 (12)
Total Time 1 hr
Category Appetizer
Published Sep 25, 2019

Spicy Portuguese Stuffing Balls Recipes

STUFFING BALLS

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

EASY CHORIZO STUFFING

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

STUFFED QUAHOGS- PORTUGUESE STYLE

These are the best stuffies ever. This recipe was posted in the Providence Journal, submitted by Barbara in Bristol, RI. This recipe tastes just like the one my Mom use to make. Thanks Barbara for sharing!

SAUSAGE STUFFING BALLS

This baked sausage ball recipe was given to me by my cousin. They are appetizers, but they also make great meatballs.

BASIC STUFFING BALLS WITH VARIATIONS

GRANDMA DOT'S STUFFING BALLS

This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.

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