Portuguese Meatless Stuffing Recipe
A delicious stuffing recipe made with Portuguese Rolls. Perfect side dish for holiday meals.
Servings: 6 servings
- 12 rolls Portuguese Papa-Seco (buns)
- 1 onion
- 2 large stalks celery
- 12 tbsp salted butter
- 1 1/2 cups chicken stock
- 1 tablespoon Poultry seasoning
- 1/2 tsp sea salt
- 1/2 tsp pepper
Using a Food processor finely chop your onion and celery.
Chop bread into bite sized pieces. You can use your fingers.
Place your stick of butter in a stock pan over medium heat; melt.
Add your chopped veggies to the butter, and sprinkle with salt and pepper to taste.
Thoroughly mix bread with the butter, and veggies; slowly add in chicken stock.
Cook for 1o minutes over medium heat; constantly stirring to slightly brown all surfaces.
Serve as a side for just about any meal. We love this around Thanksgiving, Christmas, and Easter.
If you do not use Portuguese Buns, you can use two stuffing bread loaves. You might need to adjust the chicken stock ratio.
If possible, turkey or chicken drippings (juice while baking) provides the most flavor. If you can get 1 1/2 cups I would use this versus the stock. Or, you could use half and half.
Serving: 1cup | Calories: 563cal | Carbohydrates: 63g | Protein: 13g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 1113mg | Potassium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 0.4mg | Calcium: 129mg | Iron: 4.1mg