1 quart water
1 quart milk
1 1/2 pounds bread (portuguese cornmeal bread)
6 Italian rolls (about 11 ounces total)
1 large Portuguese chourico, about 8 inches long
2 large onions, finely chopped
2 tablespoons sweet paprika
1/2 cup vegetable oil
1 cup chopped parsley
1 teaspoon hot sauce
white pepper
6 egg yolks
salt

This recipe makes about enough for two 12 pound turkeys (with plenty left over!). Bring your water and milk to boil in 6-quart (give or take) pot. Remove the crusts from the cornmeal bread and cut bread into small pieces. Break rolls into small pieces. Turn down the heat of the boiling liquid to simmer and add rolls and cornmeal bread. Mix, remove from heat and let it sit for about 20 minutes. Mash bread up with your hands or process it in a food processor I f you prefer. Put the chouriço in saucepan, cover it with water, and bring it all to a boil and boil 3 or 4 minutes. Skin the chouriço; grind in food processor and mix into bread mixture. Sautee onions with paprika in 4 tablespoons of hot oil until it becomes soft. Add the parsley, olives, tomato paste, hot sauce, and white pepper. Combine that onion mixture with bread mixture and mix. Add egg yolks. Season with salt, and saute in remaining 4 tablespoons hot oil. Cool dressing and stuff turkey. Bake the remaining dressing in a covered casserole dish at 350 degrees for about 30 minutes; this can be done in oven with turkeys, during last half-hour they are roasting.