| 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
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”