Teixeira'S Chourico Bread Stuffing

• 1 1/2 lbs Portuguese chourico
• 1 loaf white bread
• 1 loaf whole wheat bread
• 2 medium yellow onions
• 2 cups milk
• 1 cup butter
• 2 tablespoons Bell's seasoning
• 1 teaspoon salt
• salt and pepper

1. Open the bread bags and leave out for 48 hours. You can skip this step if you don't have the time and instead lightly toast both loaves to dry them.
2. Tear the bread into small (nickle to quarter sized) chunks and set aside in a large baking pan. The disposable foil 18" x 13.25" pans w/ cover work well for this.
3. Pre-heat oven to 350 degrees.
4. Grind the chourico, onion in a food processor or finely chop it by hand. Do not liquefy!
5. Melt butter in large skillet over low heat.
6. Add chourico, onion, salt and seasoning to butter and saute.
7. Add milk to chourico mixture.
8. Pour the entire mixture over the bread in baking pan. Combine thoroughly. Start by tossing the mixture and as soon as the butter/sausage cools to a workable temperature combine by hand. The bread should be entirely coated with no dry spots.
9. Spread the mixture evenly around the pan and bake uncovered for 25-30 minutes. The stuffing should start to brown on the top.

chourico, white bread, whole wheat bread, yellow onions, milk, butter, salt, salt

Taken from www.food.com/recipe/teixeiras-chourico-bread-stuffing-404631 (may not work)