Best 10 Teixeiras Chourico Bread Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Prepare to embark on a culinary journey with our comprehensive guide to preparing the ultimate Texeiras chourico bread stuffing. This delectable dish infuses the flavors of savory Portuguese chourico, hearty bread, and aromatic spices to create a tantalizing side dish that will elevate your meal to new heights. Whether you're a seasoned cook or just starting your culinary adventures, this article will equip you with the knowledge and techniques to craft a perfect Texeiras chourico bread stuffing that will impress your family and friends.

Let's cook with our recipes!

CHORIZO AND CORNBREAD STUFFING



Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Categories     side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 10

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
  • Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

DAD'S FAMOUS STUFFIES



Dad's Famous Stuffies image

The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! -Karen Barros, Bristol, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 7

20 fresh large quahog clams (about 10 pounds)
1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
1 large onion, chopped (about 2 cups)
3 teaspoons seafood seasoning
1 package (14 ounces) herb stuffing cubes
1 cup water
Optional: Lemon wedges and hot pepper sauce

Steps:

  • Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

Nutrition Facts : Calories 296 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

CORNBREAD CHORIZO STUFFING



Cornbread Chorizo Stuffing image

Put a twist on your stuffing by adding fresh Mexican chorizo. This is so delicious, you may want to serve it as a main course.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound fresh Mexican chorizo
1 tablespoon salted butter
1 cup diced onion
1 cup diced celery
2 teaspoons chopped garlic
¼ cup chopped cilantro
2 cups crumbled cornbread
½ cup chicken broth
1 tablespoon crumbled cotija cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
  • Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
  • Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

Nutrition Facts : Calories 582.1 calories, Carbohydrate 22.9 g, Cholesterol 107.1 mg, Fat 42.2 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 16.7 g, Sodium 1597.6 mg, Sugar 4.8 g

EASY CHORIZO STUFFING



Easy Chorizo Stuffing image

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

Steps:

  • Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g

TEIXEIRA'S CHOURICO BREAD STUFFING



Teixeira's Chourico Bread Stuffing image

This is a simple but delicious bread and sausage stuffing using Portuguese Chourico. Note: You can substitute Linguica if Chourico is unavailable. The bread should be your standard $0.99 sandwich style bread, nothing more fancy.

Provided by Thevenin

Categories     Pork

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 lbs Portuguese chourico
1 loaf white bread
1 loaf whole wheat bread
2 medium yellow onions
2 cups milk
1 cup butter
2 tablespoons Bell's seasoning
1 teaspoon salt
salt and pepper

Steps:

  • Open the bread bags and leave out for 48 hours. You can skip this step if you don't have the time and instead lightly toast both loaves to dry them.
  • Tear the bread into small (nickle to quarter sized) chunks and set aside in a large baking pan. The disposable foil 18" x 13.25" pans w/ cover work well for this.
  • Pre-heat oven to 350 degrees.
  • Grind the chourico, onion in a food processor or finely chop it by hand. Do not liquefy!
  • Melt butter in large skillet over low heat.
  • Add chourico, onion, salt and seasoning to butter and saute.
  • Add milk to chourico mixture.
  • Pour the entire mixture over the bread in baking pan. Combine thoroughly. Start by tossing the mixture and as soon as the butter/sausage cools to a workable temperature combine by hand. The bread should be entirely coated with no dry spots.
  • Spread the mixture evenly around the pan and bake uncovered for 25-30 minutes. The stuffing should start to brown on the top.

Nutrition Facts : Calories 631.4, Fat 41.5, SaturatedFat 19.4, Cholesterol 96.3, Sodium 1507, Carbohydrate 43.3, Fiber 3.9, Sugar 4.7, Protein 22.2

EMERIL LAGASSE CHORIZO STUFFING



Emeril Lagasse Chorizo Stuffing image

Provided by Emeril Lagasse

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup chopped green bell pepper
Salt and freshly ground black pepper to taste
1 tablespoon chopped garlic
12 slices white sandwich bread
1 cup chicken stock
Pinch crushed red pepper
1/4 cup chopped fresh parsley leaves
1 large egg
1 tablespoon olive oil
1/4 pound ground pork
1/4 pound fresh chorizo sausage, casings removed, crumbled
1 cup chopped yellow onion
1 cup chopped celery

Steps:

  • Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

PORTUGUESE PROSCIUTTO AND CHOURICO STUFFED BREAD



Portuguese Prosciutto and Chourico Stuffed Bread image

This is a different and lovely bread to serve as a snack or with "Caldo Verde" (Portuguese Kale soup), salad or any meal of your choice. The "Chourico" is pronounced "Chureeso" and is different than the Mexican chourizo. It's a delicious sausage and I remember my parents making it from scratch, back in the old country when they slaughtered the hog. If you live near a Portuguese ethnic area, there should be no problem finding this sausage, but of course you can use any sausage of your choice.

Provided by ForeverMama

Categories     Yeast Breads

Time 3h30m

Yield 1 9 x 13, 10-15 serving(s)

Number Of Ingredients 9

8 1/2 cups all-purpose flour
12 eggs
8 ounces butter, melted
2 tablespoons olive oil
2 cups warm water
1/2 lb prosciutto, cut into strips
1/2 lb Portuguese chourico
2 (1/4 ounce) packages active dry yeast
1 tablespoon salt

Steps:

  • In a large bowl, pour in warm water and dilute yeast. Let stand until yeast is dissolved and slightly bubbly.
  • Gradually add flour, salt and eggs, one at a time, and mix thoroughly adding the melted butter and olive oil. Continue to mix until dough pulls from bottom of the bowl.
  • Turn out onto a floured surface and knead well. Shape into a ball. Place in a lightly greased bowl. Turn once.
  • Cover and let rise in a warm place, away from drafts, until doubled in size.
  • Punch down dough. Knead well with floured hands.
  • Divide the dough into thirds.
  • Roll out one of the thirds, big enough to fit into the bottom of a well buttered 9" x 13" baking pan.
  • Cover the dough with half of the prosciutto and half of the chourico.
  • Roll out 2nd part of the dough and place over meats. Cover the dough with the remaining half of the meats.
  • Roll out 3rd part of the dough and cover.
  • Press dough firmly all around edges. Cover dough and let rise 1/2 - 1 hour or until doubled in size.
  • Brush dough with beaten egg yolk.
  • Bake in a preheated 375 degrees Fahrenheit for about 30-45 minutes or until nicely golden.
  • Allow bread to cool. Cut into serving size pieces.
  • NOTE: If Portuguese chourico sausage is unavailable in your area, use any other garlic smoked sausage.

Nutrition Facts : Calories 766.9, Fat 36.6, SaturatedFat 17.3, Cholesterol 291.9, Sodium 1229.5, Carbohydrate 82.5, Fiber 3.2, Sugar 0.5, Protein 24.8

CORN-BREAD AND CHORIZO STUFFING



Corn-Bread and Chorizo Stuffing image

Provided by Lillian Chou

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Sausage     Cornmeal     Corn     Fall     Family Reunion     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Skillet corn bread
1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
2 tablespoons vegetable oil
2 medium onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
2 tablespoons chopped garlic
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1 large egg

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
  • Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
  • Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
  • Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.

PORTUGUESE DRESSING



Portuguese Dressing image

With beef and smoked sausage, this meaty dressing is different from many other dressing and stuffing recipes. It's delicious alongside roasted chicken or turkey for holidays or any occasion. I like to use chourico, a Portuguese specialty sausage that's popular in our area.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1/2 pound smoked sausage, chopped
2 teaspoons poultry seasoning
1/2 teaspoon garlic powder
1/8 teaspoon ground allspice
1 package (12 ounces) unseasoned stuffing cubes
1 can (14-1/2 ounces) chicken broth
1 egg, lightly beaten
1/4 cup minced fresh parsley
2 tablespoons butter, melted

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. In the same skillet, saute the sausage, poultry seasoning, garlic powder and allspice for 2 minutes., Add the sausage mixture, stuffing cubes, broth, egg and parsley to the beef mixture; mix well. Transfer to a greased 3-qt. baking dish. Drizzle with butter. , Cover and bake at 325° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.

Nutrition Facts :

CORNBREAD CHORIZO STUFFING



Cornbread Chorizo Stuffing image

Categories     Pork     Side     Bake     Thanksgiving     Parade

Yield Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey

Number Of Ingredients 12

2 loaves cornbread, homemade or store-bought
4 tablespoons olive oil
1 tablespoon dried thyme
Salt and freshly ground black pepper, to taste
1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3 cups chopped red or yellow onions
6 ribs celery, chopped
1 cup dried apricots, halved
1 cup dried cherries
1 cup coarsely chopped pecan halves
1/2 cup defatted chicken broth

Steps:

  • 1.Preheat the oven to 350°F.
  • 2.Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.
  • 3.Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
  • 4.Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer. Carefully fold into the cornbread along with the pecans, using a rubber spatula.
  • 5.Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper. Cool to room temperature before stuffing the turkey.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your stuffing. Use the best bread you can find, and make sure your vegetables are fresh and crisp.
  • Don't overstuff the bird: A general rule of thumb is to use about 1 cup of stuffing for every pound of poultry. Overstuffing the bird will make it difficult to cook evenly.
  • Moisten the stuffing: Dry stuffing can be unappetizing. Add some moisture to your stuffing with broth, melted butter, or even a little bit of wine.
  • Season the stuffing well: Don't be afraid to add plenty of herbs and spices to your stuffing. This will help to give it flavor and depth.
  • Bake the stuffing separately: If you're worried about the stuffing not cooking through, you can bake it separately in a casserole dish. This will also help to prevent the stuffing from making the bird greasy.

Conclusion:

Teixeira's Chourico Bread Stuffing is a delicious and easy-to-make recipe that is perfect for your next holiday meal. With its combination of savory chourico, tender bread, and flavorful vegetables, this stuffing is sure to be a hit with your family and friends. So give it a try and see for yourself how delicious it is!

Related Topics