Salt & Wind Travel

Portuguese Sausage Cranberry Brioche Stuffing Recipe

Like the chorizo of Hawaii, Portuguese sausage is a fresh or smoked sweet-spicy sausage that’s used in breakfast dishes, plate lunches, and at many tailgates. This Portuguese Sausage Cranberry Brioche Stuffing recipe combines Portuguese sausage with other local flavors — sweet onion and sweet bread – for a Hawaiian slant on classic Thanksgiving stuffing. 

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

aida mollenkamp linguica stuffing v 1600 medium
Portuguese Sausage Cranberry Brioche Stuffing Recipe

Portuguese Sausage Cranberry Brioche Stuffing Recipe

Like the chorizo of Hawaii, Portuguese sausage is a fresh or smoked sweet-spicy sausage that's used in breakfast dishes, plate lunches, and at many tailgates. This Portuguese Sausage Cranberry Brioche Stuffing recipe combines Portuguese sausage with other local flavors -- sweet onion and sweet bread - for a Hawaiian slant on classic Thanksgiving stuffing. 
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Prep Time 20 mins
Total Time 1 hr
Servings 8 Servings

Ingredients
  

  • 1 pound Smoked Portuguese Sausage (Linguica) or Spanish chorizo
  • 2 tablespoons unsalted butter plus more for coating the baking dish
  • 1 medium sweet onion finely chopped
  • Kosher salt and Freshly ground black pepper
  • 5 celery stalks large dice
  • 1 medium Fuji apple medium dice
  • 1 cup cranberries fresh or frozen
  • 3 tablespoons unrefined cane sugar
  • 4 medium garlic cloves
  • 1 tablespoon fresh thyme leaves roughly chopped
  • 1/4 cup roughly chopped fresh flat-leaf Italian parsley
  • 10 cups (1-inch cubes) Brioche bread or challah or Hawaiian Sweet Bread, toasted
  • 2 cups low-sodium vegetable broth, chicken broth, or water
  • 2 large eggs beaten until smooth

Instructions
 

  • Brown The Sausage: Heat oven to 350° and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with softened butter then set aside. Heat a large frying pan over medium high heat.
    If you have smoked sausage, cut it in half lengthwise, then slice into half moons. (If you have fresh sausage, remove if from its casing and crumble into the skillet then cook the sausage, breaking it into small pieces.) When the sausage is browned and cooked, transfer it to a plate. Discard all but 1 tablespoon of the drippings. 
  • Make The Stuffing Base: Return pan to heat and add butter and the onions, season with salt and pepper, and cook until golden. Add the celery and apples and cook until they start to soften, about 5 minutes. Coat the cranberries in sugar then add to the pan and cook until they just begin to collapse. Stir in the garlic, thyme and parsley and mix well. Return the sausage to the skillet, add the bread, and toss together. 
  • Bake And Serve The Stuffing: Whisk together the broth and eggs then pour over the stuffing mixture, season generously with salt and pepper, then turn into the baking dish. Bake until heated through and browned on top, about 30 to 45 minutes. Let rest a few minutes before serving. 
Keyword classic hawaiian food, Portuguese Stuffing
Tried this recipe?Mention @saltandwind or tag #swsociety!

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