GMA Recipe: Miss Hilda's Portuguese Stuffing

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Miss Hilda's Portuguese Stuffing
From chef and author Emeril Lagasse

Emeril prepared his mom's recipe, Miss Hilda's Portugese Stuffing, the meaty, garlicky recipe that he grew up with.

Ingredients

1 tablespoon unsalted butter

2 tablespoons vegetable oil

1 1/2 cups finely chopped yellow onions

1 cup finely chopped green bell peppers

1 cup finely chopped fresh parsley

1/2 cup ground beef

1/2 pound ground pork

1 tablespoon minced garlic

1 1/2 teaspoons crushed red pepper, or to taste

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 pound chaurice or other spicy sausage, cut into small pieces

1 1/2 loaves French bread, torn into 1/2-inch pieces* (about 12 cups)

* NOTE: Alternately, use 1 day-old stale bread torn into pieces, as Miss Hilda does when she makes this. Place the bread in a large bowl and cover with water. Let sit until soft, about 5 minutes. Drain in a colander and squeeze the excess water from the bread with your hands. Return to the bowl and add the remaining ingredients, except the stock.

1 1/2 cups chicken stock

3 large eggs

Directions

1. Preheat the oven to 350° F. Grease a large baking pan with the butter and set aside.

2. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, green peppers, and parsley and cook, stirring, until the vegetables are soft, about 3 minutes. Add the beef, pork, sausage, garlic, red pepper, salt and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, 8 to 10 minutes. Remove from the heat and let cool slightly.

3. Place the bread into the bowl and add the meat mixture, mixing well. Adjust the seasoning to taste. Add the stock and mix well. Add the eggs, beaten one at a time, mixing well to combine.

4. Turn into the prepared pan and smooth the top. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cooked through and the top is golden brown, 25 to 30 minutes.

5. Remove from the oven and let rest for 10 minutes before serving.

Makes 8 servings

Recipe courtesy of Emeril Lagasse, © 2002.