This became known in my family as the "Portuguese stuffing" because my grandmother, Justina Gomes Rodrigues, worked it up and everyone loved it and looked forward to it at the holidays. I don't know if my Vovo -- that's what we called my father's mother -- brought this recipe over from Madeira, but I suspect not. I think she found New England poultry stuffings boring and wanted to give the flavor a boost with a taste of the old country. Anyway, if you want to try something new with the Christmas goose, I highly recommend this.

Rodrigues Family Portuguese Stuffing

1 lb. pork sausage meat
1 pkg. bread stuffing  
1 onion diced
3 stalks celery diced
1 bell pepper diced
1 potato boiled and mashed
1 hard-boiled egg chopped
Cinnamon -2 shakes
Cider vinegar -1 capful
About 1/2 can black olives chopped
Bell's poultry seasoning - 2 shakes
Salt and pepper to taste
 
Boil the egg and potato.
Soften bread in warm water and remove to colander and squeeze out excess water.  Sauté the sausage meat in a very large skillet, break it up as it cooks.  Add bread and mix, then add celery, onion, and bell pepper, cinnamon and vinegar.  Mash potato into mixture, mix again.  Add black olives and boiled egg
and dash of poultry seasoning,  salt and pepper.  Mix well.  Cook on low  to medium heat  as you add and mix everything.