David Leite includes a "stuffing" recipe in his book, the New Portuguese Table. I do not have it with me, at work, but I will try to remember, tomorrow.
-Trevor Costa -----Original Message----- From: rondo ranch <[email protected]> To: azores <[email protected]> Sent: Mon, Aug 27, 2012 1:53 pm Subject: Re: [AZORES-Genealogy] Re: Stuffing Ok since we are not talking about true Portuguese recipes, there is one of my favorites. Deep Pit Turkey. Wash and prepare turkey with salt and butter or olive oil. Stuff with Linguica (stick cut in half or thirds) Place in a plastic cooking bag (Turkey size). remove excess air and tie end off with fastener. Wrap turkey in cooking bag with several layers of heavy tin foil then place in a brown paperbag (sometimes it takes two to completely cover the package). Tie the package with string making sure you keep the package wrapped tight. Deep pit as usually or place in your oven at 200 degrees for 8-12 hours depending on size. The meat will be falling off the bone and will have a mild linguica favor. I serve both meats on the table for holidays. When you make a soup out of the turkey, the soup will also have that linguica favor. This is a new receipe that I have made a a family tradition. Doreen Caetano -----Original Message----- From: Mary Bordi Sent: Aug 27, 2012 9:40 AM To: "[email protected]" Subject: Re: [AZORES-Genealogy] Re: Stuffing This discussion has reminded me of a cookbook my mom gave me (and other family members) years ago. It's A Portuguese American Cookbook, by (non-Portuguese) E. Donald Asselin, MD. the Forward and Preface seem to be missing from my copy, but I believe he was on the East Coast and much admired the food of the Portuguese community and so collected traditional recipes. Here is one for Portuguese Stuffing: Giblets from 2 or 3 chickens or turkeys 2 minced onions 1minced garlic clove 3 beaten eggs 8 slices toast, ground 1/2 tsp cumin 1 tbsp saffron 1 tbsp parsley 2 tbsp sage 1tbsp salt 1/2 tsp pepper Boil giblets and save water. Fry giblets, chopped, with onion and garlic in butter. Add ingredients with enough broth to moisten. Some cooks put aside and freeze giblets until sufficient have accumulated. That's it. As you can see, it is basically "American" stuffing with Portuguese flavor. There is also a recipe for Transmontana Stuffing (has veal and pork) but my fingers are tired of typing. I have not tried this recipe! I've mainly used versions of the Easter Bread Recipes. The book was published in 1966 by The Charles Tuttle Company Inc. it has charming illustrations. You might find copies on used book sites if interested. Mary On Aug 27, 2012, at 8:49 AM, Sonia Pacheco <[email protected]> wrote: I don't want to turn this into a debate :) BUT while turkey is eaten in Portugal occasionally, and occasionally there is some stuffing inserted into a piece of meat (poultry, pork or beef) *stuffed turkeys* are not "traditional". There is NO traditional turkey stuffing recipe that was "brought over" from the Azores or mainland Portugal, what there are are American stuffing recipes that have been modified by Portuguese-Americans in the East and West coast to include "Portuguese" ingredients and seasonings. Coincidentally, linguiça and chouriço do not have the prominence in every day meals in the Azores that they are given in the East coast. They're an occasional food. From: "mnk" <[email protected]> To: [email protected] Cc: "Tony Rodrigues" <[email protected]> Sent: Monday, August 27, 2012 11:32:30 AM Subject: [AZORES-Genealogy] Re: Stuffing My parents were from Sao Miguel, and yes my mother made stuffing , recheio in Portuguese. I believe they used it on the islands to stuff roast chickens, but they did at one time raise turkeys on the farm in Salga. Pretty sure they ate them too! On Monday, August 27, 2012 7:04:29 AM UTC-5, Anthony Rodrigues wrote: Hey guys, one last request for a recipe, my Grandmother had a reciepe for turkey Portuguese stuffing that was to die for, I used to look forward to her stuffing, it was that great. Does anyone have a recipe for stuffing from the old country, she came from Sao Miguel, Maderia. Thanks in advance Tony -- To unsubscribe from this group, send email to [email protected]. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership." -- To unsubscribe from this group, send email to [email protected]. Follow the confirmation directions when they arrive. 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