Portuguese Cornbread Stuffing Recipes

Steps:

• Saute' veggies (except cilantro) in the e.v.o.o.
• Add sausages and cook thoroughly.
• Add margarine and spices, cook for 2 minutes to blend the flavours.
• Remove from heat and add stuffing mix, wine & cilantro.
• Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).
• Stuff your turkey with the mixture & cook according to it's weight (Or, you can place in a covered casserole & bake @375 degrees for about 45 minutes).
• Remove cover & bake for about 10 more minutes until lightly browned on top.
• When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.
• In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.
• Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
• Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven.
• Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.
• Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.

Steps:

• Grind cornmeal to a powder in a food processor. You may skip this step, but the product will not be as smooth.
• Mix 1 cup of powdered cornmeal, salt and water until smooth.
• Add olive oil, and cool to lukewarm.
• Blend in the yeast.
• Gradually add the remaining cornmeal and 1 cup flour, mixing constantly.
• Add more flour if dough is still sticky.
• Rise until double in volume.
• Knead until firm.
• Shape into round loaf.
• Rise until double.
• Bake at 350 degrees for about 30 to 40 minutes.