Valley Breeze

The Valley Breeze & Observer 11-21-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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4 AT HOME NOVEMBER 20-26, 2019 | VALLEY BREEZE & OBSERVER LIVING EDITION Spice up Thanksgiving stuffing with Portuguese chourico GLOCESTER – "This Portuguese Thanksgiving stuffing is a way to bring my heritage into a totally American holiday," said Patrick Perry while sitting at his desk in his Allstate Doura Agency office on Main Street in Chepachet. Patrick calls the little com- munity he works in very friendly and he likens the office to Floyd's Barber Shop from Mayberry RFD. "We (he and his boss Joe Doura) spend a lot of time here (at work), and we try to make it a comfortable place to do business, or just stop in to say hello," he shared. Patrick grew up in Newport, with about 500 relatives between the three islands, he said. "I was known as Manny's son, like I didn't have a name," he said with a twinkle. After beginning a career in the military, reaching the highest level of ROTC, he soon discovered that he really didn't want to advance and have to take orders. That's when he went into business instead. Customer service is his specialty after working in a vending business for years and later going to a graphic design school for kitchen design. "I like problem solving, not retail," Patrick said. Today, as a licensed sales pro- fessional for Allstate, he enjoys working with cus- tomers hands-on. "There's so much automation today but some people still need more hands-on," Patrick said. And you can tell he really enjoys making that personal connection. The Recipe Box RHONDA HANSON PATRICK PERRY, of Coventry, shares his Thanksgiving tips and a recipe for Portuguese Chourico Stuffing. Portuguese Thanksgiving Chourico Stuffing Ingredients: 1 bunch celery 1 large red onion, chopped 1 stick butter 1 lb. ground chourico 6-7 cups turkey or chicken stock (if using bouillon cubes watch the added salt) 36-oz. bread cubes, lightly seasoned such as herb or plain 1 tbsp. Bell's Seasoning 1/2 tbsp. black pepper 1/4 tsp. Kosher salt 1/2 tsp. smoked paprika Directions: Over low heat, saute chopped celery and onion with the butter. Halfway through add the chourico and finish reducing down, about 10-15 minutes while stirring. Add the stock and bring to a boil (do not add all at once, reserve a cup or two aside and depending on the type of bread used, you may need to add this for desired consistency). Turn off the heat and add in bread cubes, stirring until everything is mixed well and broth is absorbed. Place in a baking pan, top with a little butter and lightly toast under broiler before serving. Note: Chourico is made from the same good meats as linguica, but chou- rico (pronounced shoor-reese) has a heartier spiced flavor. The main dif- ference is chourico is a hot sausage and linguica is mild. Also, two-day old Italian bakery bread works well for this stuffing, or Pepperidge Farm brand, lightly seasoned. Patrick's grandmother, Mary Agnes, on his mom's side was a personal assistant to Jackie "O" ( Jacqueline Kennedy Onassis), he told me. He got to hang out at Hammersmith Farm as See STUFFING, Page 8 Dining Guide Please Please Please Support Support Support these Local these Local these Local Advertisers Advertisers Advertisers 1 Morgan Avenue, North Providence, RI 401-349-0557 www.tumblesaltscafe.com Thanksgiving Pizza You Gotta Try This! anksgiving oven roasted turkey, mashed potatoes, stuffing and cheddar cheese baked on top of our house made signature dough, topped with cranberry sauce and turkey gravy. SPECIAL PRICE! Small $12.95 Large $16.95 CATERING MENU AVAILABLE! Pumpkin Pies, Apple Pies Cheesecakes & Pecan Pies Available Holiday Happenings! December 1st - Craft & Cookies with Mrs. Claus December 3rd, 4th, 17th & 18th - Cookies and Cocktails December 8th - Breakfast with Santa December 10th & 13th - Jingle Mingle December 20th - Ugly Sweater Luncheon December 24th - LaVigilia Do you know someone celebrating a December Birthday? The Valley Breeze Birthday Club for DECEMBER will be printed on November 28, 2019. Forms should be received by The Valley Breeze by Friday, November 22, 2019. Send in the name of someone with his or her December birth date and $2 per edition and we'll include them in the club. The check should be made payable to The Valley Breeze for use in the Breeze charities fund. Mail to: The Valley Breeze, 6 Blackstone Valley Place, Suite #204, Lincoln, RI 02865. Thank you! Greetings should be 10 words or less. Name: .............................................................................................................................................................................................................................................................................................. Date of Birth: ............................................................................................................................................ Age: .............................................................................. From: ................................................................................................................................................................................................................................................................................................ Contact Phone Number (for questions, not publication) ................................................................................................................................................. Edition (please check): Cumberland/Lincoln edition ($2) Pawtucket edition ($2) Observer edition ($2) North Smithfield/Blackstone/Woonsocket edition ($2) North Providence edition ($2)

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