This family favorite recipe for Portuguese stuffing is made with chourico, ground beef, vegetables and stuffing mix is always on our Thanksgiving table. 
My husband never knew his grandparents on his father's side of the family as my father in law was the youngest of nine siblings.
He was a "change of life" baby as they like to call it when his Portuguese grandmother, Antonia, was pregnant with twins at the age of 50.
The doctors thought she had a tumor, but nine months later, my father in law was born. Sadly, his twin brother had passed in the womb.
By the time my husband was born, both grandparents had passed away, but the stories lived on through his parents, aunts, uncles and older cousins.
One tradition that has been passed down from generation to generation is that every family member makes Antonia's Portuguese Stuffing. When I first started dating my husband in 1993, I had never eaten chourico.
My mother in law makes this stuffing every Thanksgiving and we all look forward to it, especially my youngest daughter who just LOVES it.
And to think, in twenty years we only missed out on it once when my MIL fell and broke her hip two years ago.
This year, I finally asked her if I can make this recipe myself and share it with all of you and she was more than happy to oblige.
The stuffing can be a tad on the spicy side depending on the brand of chourico you purchase. You can also prepare this stuffing the day before, refrigerate; then heat when ready to eat.
Ingredients Needed
You'll need the following ingredients to make this recipe:
How do you make Portuguese Stuffing?
Preheat oven to 350 degrees F. In a large nonstick skillet, brown the ground beef until it it cooked through and no longer pink; approximately 6-8 minutes.
Drain any fat off and add the meat to a large bowl. In the same pan, add the chourico and allow to brown; approximately 3-4 minutes. Add the chorizo to the bowl.
In the same pan, melt the butter and stir in the celery, onion and garlic. Saute for 2-3 minutes, then add this mixture along with the remaining ingredients to the bowl.
Combine all ingredients and mix well. The stuffing should be wet. Add the stuffing to an oven safe baking dish and bake for 20-25 minutes until heated through and lightly browned.
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More Stuffing Recipes
- Italian Sausage Bread Stuffing
- Apple Bread Stuffing
- Butternut Squash & Asian Pear Cornbread Stuffing
- Classic Herb Stuffing with Fennel
- Chorizo Cornbread Stuffing
Antonia's Portuguese Stuffing
Ingredients
- 1 pound lean ground beef
- 12 ounces portuguese chourico ,peeled and small dice
- 1 tablespoon butter
- 2 celery stalks ,small dice
- ¼ cup red onion ,small dice
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh parsley
- 12 ounces stuffing mix
- 1 ½ cups chicken broth
Instructions
- Preheat oven to 350 degrees F.
- In a large nonstick skillet, brown the ground beef until it it cooked through and no longer pink; approximately 6-8 minutes. Drain any fat off and add the meat to a large bowl.
- In the same pan, add the chorizo and allow to brown; approximately 3-4 minutes. Add the chorizo to the bowl.
- In the same pan, melt the butter and stir in the celery, onion and garlic. Saute for 2-3 minutes, then add this mixture along with the remaining ingredients to the bowl.
- Combine all ingredients and mix well. The stuffing should be wet.
- Add the stuffing to an oven safe baking dish and bake for 20-25 minutes until heated through and lightly browned.
Nutrition
Russell washere says
Store bought is ok but fatty and salty we have the best chourico in RI right down the street boasting and not exposing my secrets, lol I prefer hot or spicy and lean as can be.
Jo-Ann says
chorizo is not Chourico....for it to be Portuguese, one would need to use chourico or Linguica
Kirsten says
Carrie,
One of the wonderful things about holiday traditions is how varied they are. I enjoy reading about all the variety in something as simple as stuffing. This sounds delicious--thanks!