Portuguese Cornbread Stuffing Recipe

Name: Portuguese Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 ounce) packages cornbread stuffing mix; 2 medium onions, chopped; 1 bunch celery, chopped; 2 garlic cloves, minced; 1 lb beef chorizo sausage or 1 lb vegetarian chorizo; 2 links turkey linguica, chopped; 4 tablespoons margarine (parve if making kosher); 1 (12 ounce) can chicken broth; 1 cup dry white wine (optional); 1 teaspoon cumin (I like a little more); 1 teaspoon turmeric; 2 teaspoons paprika (mild or spicy); 3 tablespoons cilantro, chopped (also optional); 3 -4 tablespoons extra virgin olive oil (e.v.o.o.); 1 (6 ounce) can black olives (drain liquid & chop coarsely); 1 teaspoon kosher salt (can be adjusted to personal taste); 2 teaspoons ground black pepper (can be adjusted to personal taste)

Servings: persons

2 (12 ounce) packages cornbread stuffing mix
2 medium onions, chopped
1 bunch celery, chopped
2 garlic cloves, minced
1 lb beef chorizo sausage or 1 lb vegetarian chorizo
2 links turkey linguica, chopped
4 tablespoons margarine (parve if making kosher)
1 (12 ounce) can chicken broth
1 cup dry white wine (optional)
1 teaspoon cumin (I like a little more)
1 teaspoon turmeric
2 teaspoons paprika (mild or spicy)
3 tablespoons cilantro, chopped (also optional)
3 -4 tablespoons extra virgin olive oil (e.v.o.o.)
1 (6 ounce) can black olives (drain liquid & chop coarsely)
1 teaspoon kosher salt (can be adjusted to personal taste)
2 teaspoons ground black pepper (can be adjusted to personal taste)

1
Saute' veggies (except cilantro) in the e.v.o.o.
2
Add sausages and cook thoroughly.
3
Add margarine and spices, cook for 2 minutes to blend the flavours.
4
Remove from heat and add stuffing mix, wine & cilantro.
5
Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).
6
Stuff your turkey with the mixture & cook according to it's weight (Or, you can place in a covered casserole & bake @375 degrees for about 45 minutes).
7
Remove cover & bake for about 10 more minutes until lightly browned on top.
8
When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.

1239

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (12 ounce) packages cornbread stuffing mix, 2 medium onions, chopped, 1 bunch celery, chopped, 2 garlic cloves, minced, and more.

Yes, Portuguese Cornbread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Portuguese Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions