Recipe by Scotty
"Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version."
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1 (16 ounce) package
Portuguese chourico sausage links
onion, coarsely chopped
1 (12 ounce) package
chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
thanks for this recipe i am portuguese from new england and i have not had these since i moved down south ...... they tasted just like i remember ...and again thanks......
I reviewed solely based on smell, I admit it...I can't wait to eat these! I'm Portuguese and grew up in Massachusetts, whenever I had a quahog it always had linguiça (a milder Portuguese sausage ) or chouriço. I was THRILLED to find this recipe. Will review on taste tomorrow. :-)
A taste of New England! I scored some big cherrystones at the Pike Place Market in Seattle, used Spanish chorizo and cornbread stuffing mix. Fantastic!
I'm from New Bedord, MA and I have to say that these are really good. I used turkey chourico and they were still awesome.
serving this for dinner for the family. i love it! from n dighton mass.
I've made these myself many time. The only thing I do double or triple the recipe and I also add 1# of bacon and chopped green or red pepper. Also add crushed red pepper fopr alittle extra hotness.
Almost identical to the simple quahog stuffie recipe I learned as a kid, and a good base recipe to improvise with. We use either Bells stuffing or bake our own seasoned bread croutons. We finely chop the onions (or shallots) and add finely chopped bell peppers as well. Sometimes we use other types of sausage, such as Italian or Mexican. We usually press a couple garlic cloves into it. If we use canned clams, we add the clam juice and reduce the water by that much. You can basically do anything with this recipe. It's a keeper.
Loved these!! Had them as hordourves 3 nights in a row...only changes were using linguica instead of chourico because it is milder...next time might use half of each sausage. Also, used only 3/4s of the amount of stuffing.
* Percent Daily Values are based on a 2,000 calorie diet.
Tim O'Toole's Famous Stuffed Quahogs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 209
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