Portuguese Stuffin Muffins Recipes

PORTUGUESE MUFFINS - BOLO LEVEDO

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
• Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

THANKSGIVING STUFFING MUFFINS

Steps:

• Pre-heat oven to 375.
• Saute onions, carrots and celery in 10"skillet until tender.
• Mix all ingredients in a large mixing bowl.
• Spray muffin tins with Pam.
• Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
• Bake for 25 minute or until crisp on top.

PORTUGUESE STUFFIN' MUFFINS

Steps:

• Preheat oven 400F
• Grease a 12-cup muffin tin with melted butter
• Place the chopped up Portuguese rolls on a cookie sheet and transfer to the oven to toast until golden brown, about 10-15 minutes
• Toss the bread on the sheet around every now and then in order to insure even browning
• Remove from the oven and reserve
• While the bread is toasting, preheat a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
• Add the chorizo and cook, stirring frequently for 2-3 minutes to crisp it and render out some of the fat
• Remove the chorizo from the skillet and return the skillet to the heat
• Add the chicken livers and cook for 4-5 minutes, until cooked through
• Remove the chicken livers from the skillet and let cool
• Return the skillet to the heat and add the onions, celery, poultry seasoning, bay leaf, tomato paste and a little salt and pepper
• Cook stirring frequently until the veggies are tender
• While the veggies are cooking, chop the cooled chicken livers in to little pieces and reserve
• Add the toasted bread, about 3 cups of chicken stock, the chopped chicken livers and crispy chorizo to the skillet with the veggies
• Stir to combine
• The bread should be moist enough that when you squeeze it against the side of the skillet with a rubber spatula it holds together with all the other ingredients
• Add more stock until you get the right consistency
• Remove the skillet from the cook top and let cool either in the pan or in a bowl
• If the mixture seems too loose, add 1 egg
• Add the parsley, mix to combine and scoop heaping portions of the stuffing into the muffin pan using a large ice cream scoop
• Transfer to the oven and bake until the top is crispy and the stuffing is hot in the center, about 15 minutes
• Serve alongside a mixed green salad

PORTUGUESE TURKEY & STUFFING

Steps:

• Combine the first 8 ingredients of the marindate then place the thawed turkey in the marinade. Rub the turkey with the marinade, then put some of it inside the turkey. Marinade for 24 hours in the roasting pan in the fridge, turning it over every couple of hours.
• Remove the turkey from the fridge 2 hours prior to cooking. Preheat the oven to 400°F.
• Stuff the turkey with the stuffing. If there is too much, place the balance of the stuffing in a pouch made of a double layer of foil, seal then place in the roasting plan.
• Pour the lemon juice over the turkey, sprinkle with paprika, dot with butter and a drizzle of oil. To the marinade, add the onion and ketchup.
• Roast approximately 1/2 hour uncovered, then reduce to 325F and cook for 1 hour uncovered. Baste then cover with lid. After 3 hours in the oven, add the potatoes and carrots to the pan, basting with the sauce . Cover the turkey and continue basting throughout the roasting process. (15 min cooking time per lb of turkey to165 F). Allow turkey to rest 20 minutes prior to carving.
• Stuffing: Combine all off the ingredients together then add the boiling water to attain a thick consistency. Once cool enough to handle, mix well using your hands. Add more bread crumbs if too soft and water if too hard then taste and adjust for seasoning. *Stuffing can be made a day ahead and stored in the refrigerator in an air tight container.

SPICY PORTUGUESE STUFFING BALLS

Steps:

• Place bread into a large bowl. Pour water over the bread; add egg. Press mixture down with fists, turning as needed, until bread is evenly moistened and crumbled.
• Melt lard in a large skillet over medium heat. Add onions and parsley; simmer until onions are tender, about 10 minutes. Reduce heat to low. Stir in vinegar, red pepper flakes, salt, and ground black pepper; simmer until flavors combine, about 5 minutes.
• Pour onion mixture over the bread mixture, turning the bread while pouring; mix until stuffing mixture is evenly combined.
• Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with nonstick cooking spray.
• Form stuffing mixture into 3-inch balls; place onto baking sheets 1 1/2-inches apart.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
• Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

PORTUGUESE STUFFIN MUFFINS-HAWAIIAN STYLE

Steps:

• Cooking Process:
• •Cube one loaf of sweet bread and toast in oven
• •Melt butter in pot and cook onions and celery until opaque. Add portuguese sausage and brown.
• •Fold sweet bread into meat mix, add seasonings and broth.
• •Spray muffin tins with non-stick spray and fill with stuffing
• •Bake at 400 for 30 minutes
• •Remove and let cool, place tins into the fridge, this will help set the muffins and can be removed without damage.
• •Reheat before serving.