Portuguese Recipe: Açorda de Peru (Bread Stew)

The trick to making this warm and cozy Portuguese porridge is in the bread you choose. Naturally, a rustic “caseiro” Portuguese bread would be ideal; but since this bread is not commonplace at most supermarkets, look for a rustic European-style bread. Fluffy and airy breads just won’t due. Additionally, don’t skimp on the garlic or egg. The creamy egg yolk melds with the bite of the garlic to create the ultimate fall dish. Consider it your go to recipe anytime your bones need to be warmed from the inside out. Try it with a Portuguese sparkling wine or even a light red from the Dão.

Ready to put a Portuguese twist on those Thanksgiving leftovers? For those of you needing a crash course on Portuguese cooking or a savory gastronomic tour of Portugal, don’t hesitate to contact us!

Ingredients

Tear the bread in to cube-sized pieces and submerge it in a bowl of cold water for about a half hour before preparation.
Pull, shred the turkey and set aside.
Mince the shallots and sauté in olive oil (about 3 tablespoons) until lightly golden, turn off heat.
Mince the garlic and add to the pot.
Turn heat on medium-low, add vinegar and wine, stir and let evaporate.
Mince the fresh rosemary and add to the pot, let it all come to a boil. Note: You can also throw it all into a food processor or turn it in to a paste using a mortar and pestle. That would likely be my choice if I were doing the brothy, Alentejo version, but for this one I like the sauté in layers.
For extra Thanksgiving Flavor: If you have some of the leftover turkey drippings, you can add 2 or so tablespoons. Add about a ¼ of water and bring to a boil. Remove the bread from the water and squeeze as much of the excess water out as possible. Tear in to pieces and add to the pot.
Before turning the heat back on, start poaching your eggs. When the eggs are nearly finished, turn the bread heat on low and begin folding it into the mixture. Add salt and pepper to taste.
Remove the eggs and set aside, but reserve the water.
Ladle very small batches of the hot, eggy water into the bread paste as needed and stir each time. The result should be a little thicker than porridge or to your liking.
Transfer the acorda to two bowls and top each with an egg.
Finish with a sprinkle of paprika and some freshly-minced rosemary/pepper if desired.

Instructions

½ cup of pulled, shredded, leftover turkey
3 large garlic cloves
3 shallots
2 eggs
2 cups of rustic, European-style bread (the measurement is based on post-soaked bread)
½ cup white wine
Water
Olive oil
2 teaspoons of red wine/balsamic/apple cider vinegar (either one works!)
2 tablespoons fresh rosemary (Note: Traditionally, the herb of choice for acorda is coriander (cilantro), but since this is a Thanksgiving version, I stick to rosemary (thyme, oregano or parsley, if you prefer) which generally complements roasted turkey.)
White/black pepper to taste
Salt to taste
Paprika

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