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Portuguese Sausage & Cornbread Stuffing




Source of Recipe


50 Best Stuffings






Recipe Introduction


You can use any spicy sausage in this recipe, but linguica or chourice are ethnic to our heritage.





List of Ingredients



• 1/4 cup olive oil
  
• 1 lb. linguica or chourice, cut into 1/2-inch cubes
  
• 2 medium onions, chopped
  
• 2 cloves garlic, minced
  
• 1 large red bell pepper, chopped
  
• 1 Tbsp. cumin
  
• 1 Tbsp. dried oregano
  
• 10 cups packaged cornbread stuffing or homemade cornbread, coarsely crumbled and dried overnight
  
• 2 eggs, beaten
  
• 1/2 cup chopped fresh cilantro
  
• 3/4 to 1 1/4 cups turkey or chicken broth, as needed
  
• 1/2 tsp. salt
  
• 1/4 tsp. freshly ground pepper
  






Instructions



1. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring often, until lightly browned, about 5 minutes. Using a large slotted spoon, transfer the sausage to a plate, leaving the fat in the skillet.
   
2. Add the onions and red pepper to skillet. Cook over medium heat, stirring often, until the onions are softened and translucent, 3-5 minutes. Add the garlic, cumin, and oregano and stir for 30 seconds.
   
3. Scrape the cooked vegetables into a large bowl. Mix in the cornbread, reserved sausage, eggs, and cilantro. Gradually stir in about 3/4 cup of broth, until stuffing is evenly moistened, but not soggy. Season with salt and pepper.
   
4. May use as a stuffing or may place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.