Stuffing - Portuguese Style Recipe

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Stuffing - Portuguese Style

Kathy D


Emeril Lagasse's Mom's recipe for stuffing (or dressing). It's like a savory bread pudding and would make a fabulous side dish. If you can't find the Portuguese sausage, go ahead and sub in chorizo.

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30 Min


1 Hr 15 Min




12-14 c
1/2-inch cubes of day-old hearty bread
4 c
whole milk
4 Tbsp
olive oil, extra virgin
1/4 lb
ground beef
1 lb
chourico sausage (or chorizo), coarsely chopped
1 1/2 c
onions, chopped
1 c
green bell peppers, chopped
1/2 c
celery, chopped
bay leaf
1 tsp
1 tsp
crushed red pepper
1/2 tsp
freshly ground black pepper
1 Tbsp
garlic, minced
2 large
eggs, lightly beaten
1/4 c
fresh parsley, chopped

Directions Step-By-Step

Preheat oven to 350 degrees F.

Put the bread into a large bowl and add the milk. Press the bread into the milk and let it stand until the milk is absorbed and the bread is soft, approx. 15 minutes.
Heat 3 T olive oil in a large skillet, over med-high heat. Add the ground beef and cook, while stirring, until it's lightly browned, approx. 1 minute. Add the sausage and cook, while stirring, until browned, approx. 3 minutes. Add onions, bell peppers, celery and the bay leaf. Season with salt, crushed red pepper, and black pepper. Cook, while stirring occasionally, until the veggies are slightly softened, approx. 4 minutes. Add garlic and cook, stirring, until it is fragrant, approx. 30 seconds.
Add the meat mixture to the bread mixture and stir it together so it's mixed well. Add the eggs and parsley. Stir to blend. Remove the bay leaf and discard.
Grease a 9 x 13 inch baking dish, with the remaining tablespoon of oil. Pour the mixture into the pan and sread it evenly with a rubber spatula. Bake this until it gets bubbly and golden brown, approx. 1 hour. Remove it from the oven and serve warm.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: Portugese