The great reveal is upon us. You've heard me talk about it on the air. You've heard Larry talk about it in the morning. True Portuguese stuffing! It took some fancy persuasion, but Mrs. Aguiar finally relinquished the formula to her delicious stuffing that has kept us happy every Thanksgiving, and I'm pretty sure it's what's kept my parent's marriage alive. My dad knows what's up.


  • Dozen and a half Portuguese Pops (day old)
  • 2 whole chouriços
  • 1/2 lb ground beef
  • Turkey gizzards
  • 1 1/2 sticks of butter
  • 2 eggs
  • Chicken stock (broth)
  • Salt
  • Pepper

Directions: break day old Portuguese bread and soak in chicken broth.

Meats: grind chouriço in food processor. Grind turkey gizzards in processor separately. Grind and brown beef. Brown the rest of the meats in frying pan on stove stop.

Mix: combine soaked bread, 2 eggs, all ground and browned meats, butter (melted). Add salt & pepper to taste (optional).

Also optional: you can chop onion and green pepper, sauteed and add to stuffing mixture.

Stuff bird And place remainder of mixture in baking pan. Bake for a minimum of one hour at 375.