Name: Portuguese-American Stuffing
Ingredients: 1 Loaf portuguese bread (or Italian bread); 1/4 lb Chourico sausage (or more) (or use garlic sausage); Liver and gizzard from turke; 1 lg Onion; chopped; 2 tb Olive oil; 2 Garlic cloves; chopped; 1/4 c Chopped parsley; 1 ts Black pepper; 1/2 ts Paprika; 2 Eggs; beaten

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	American	Poultry	1	Servings

INGREDIENTS

1		Loaf portuguese bread (or Italian bread)
1/4	lb	Chourico sausage (or more) (or use garlic sausage)
		Liver and gizzard from turke
1	lg	Onion; chopped
2	tb	Olive oil
2		Garlic cloves; chopped
1/4	c	Chopped parsley
1	ts	Black pepper
1/2	ts	Paprika
2		Eggs; beaten

INSTRUCTIONS

Soak bread in water until soft.  Squeeze dry and break up. Set aside.
Simmer sausage, liver, and gizzard in water until tender. Drain and set
aside.  In a large frying pan saute onion in oil until soft. Add Garlic and
parsley.  Stir in spices and meat.  Add beaten eggs. Return all ingredients
to frying pan and cook until mixture is slightly dry before stuffing the
turkey.  Stuff a 12 pound turkey.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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