Portuguese Cornbread Stuffing
As the holiday season approaches, it's time to upgrade your feast with a side dish that is inspired from the rich culinary traditions of Portugal. Enter our Portuguese Cornbread Stuffing, with cornbread, aromatic spices, and a medley of savory ingredients that will transport your taste buds to the charming streets of Lisbon. This is my secret family recipe and I’m excited for you to try it!
Prep Time 1 hour hr
Cook Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Side Dish
Cuisine American, portuguese
Servings 8
Calories 594 kcal
Get Recipe Ingredients
Chop your french loaf into cubes.
Chop your cornbread into cubes.
Dry them out overnight or in the oven at 275F for thirty minutes.
Finely chop your celery, onions, and garlic. I'm using a food processor to get them as small as possible.
Peel the casing from your linguica and dice into small pieces.
Then place them in the food processor to form small bits.
Melt your butter and add in your onion, celery and garlic. Saute until all the water has evaporated.
Add in your linguica, sage, onion salt and red pepper and saute until the linguica is crispy.
Add in your chicken stock and thyme and simmer for five minutes.
Add in your bread and transfer to a baking dish.
Top with parsley and bake covered at 350F for 35 minutes.
Calories: 594 kcal Carbohydrates: 58 g Protein: 19 g Fat: 31 g Saturated Fat: 15 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 99 mg Sodium: 952 mg Potassium: 159 mg Fiber: 3 g Sugar: 12 g Vitamin A: 671 IU Vitamin C: 1 mg Calcium: 113 mg Iron: 4 mg
Keyword Cornbread, stuffing, thanksgiving