Masa Stuffing Recipes

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RAY GARCIA'S MASA STUFFING RECIPE



Ray Garcia's Masa Stuffing Recipe image

The stuffing is a result of Ray Garcia's London trip, which included a pilgrimage to one of Fergus Henderson's restaurants. ("I think everyone's stuffing should have marrow in it, right?"). That's not stuffing from a box. From the story: Masa and bone marrow stuffing and a Tecate-brined turkey: Thanksgiving with Broken Spanish chef Ray Garcia

Provided by Amy Scattergood

Categories     THANKSGIVING, SIDES, GLUTEN-FREE

Time 3h

Yield Serves 8 to 12

Number Of Ingredients 17

3 Yukon gold potatoes
1/2 pound bone marrow
5 poblano chiles
1 pound prepared fresh white corn masa
1/4 cup garlic oil
1/2 cup (1 stick) butter
2 large yellow onions, thinly sliced
1/2 cup garlic cloves, thiny sliced
1/2 cup serrano chiles, sliced (seeds and ribs removed for less heat)
1/2 teaspoon dried Mexican oregano
1/2 teaspoon toasted cumin seeds, ground
1/2 bunch cilantro, leaves chopped
2 bunches Swiss chard, leaves separated from stems and both chopped
1 1/2 ounces quesillo (Oaxacan queso), grated
1 1/2 ounces Monterey jack cheese, cubed
2 eggs
1/2 cup chicken broth

Steps:

  • Roast the potatoes: Heat the oven to 425 degrees. Prick the potatoes all over with a fork. Place on a foil-lined, rimmed baking sheet and roast until a knife easily pierces them, 40 minutes to 1 hour. Remove and set aside until cool enough to handle, then peel and run through a ricer to mash.
  • Roast the marrow: Once the potatoes are removed from the oven, place the marrow on a foil-lined, rimmed baking sheet and roast just until the bones begin to brown and the marrow softens, about 15 minutes. Remove and push the marrow out of the bones. Cut the marrow into small pieces and set aside. Discard or save the bones for another use. Reduce the oven temperature to 275 degrees.
  • Roast the poblanos: Place the chiles on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides of each chile is charred, about 5 minutes, turning frequently. (If you have an electric or ceramic stove top, roast the chiles in the oven using the broiler setting until charred on all sides.) Wrap each pepper in plastic wrap and set aside until the peppers are cool enough to handle, then peel the skin (the skin should stick to the plastic wrap). Rub the plastic wrap against the skin to loosen and remove it. Stem and seed each pepper, thinly slice. Set aside.
  • In a large bowl, gently mix together the masa with the mashed potatoes and garlic oil. Slowly add water until the mixture has the consistency of muffin batter, about 1/3 cup of water. Fold in the bone marrow.
  • Pour the mixture into an 8-inch square baking dish. Place the dish in a larger roasting pan. Place the pan into the 275-degree oven, and add boiling water to the roasting pan until it comes 2/3 up the side of the baking dish. Cook until the masa mixture is set, 1- to 1 ½ hours. Remove from heat and set aside until completely cool. Cut the cooked masa into 1-inch cubes.
  • Meanwhile, in a large skillet heated over medium-high heat, melt the butter. Add the onions and cook until softened, stirring frequently, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the sliced chiles and chard stems and cook until tender, about 10 minutes. Stir in the oregano and cumin, and season with ¾ teaspoon salt and ½ teaspoon pepper, or to taste. Remove from heat and set aside to cool, then stir in the cilantro.
  • Heat the oven to 400 degrees. Butter a 13-inch by 9-inch baking dish.
  • In a large bowl, gently toss the vegetable mixture with the masa cubes. Stir in the Swiss chard leaves, along with the cheeses.
  • In a small bowl, whisk together the eggs and broth. Pour over the large bowl of stuffing and toss gently to moisten. Transfer the stuffing to the buttered dish and cover with foil. Bake for 30 minutes. Uncover and continue to bake until the top is golden-brown, about another 30 minutes.

TAMALE STUFFING



Tamale Stuffing image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

3 poblano chile peppers
1 1/3 cups lard
2 teaspoons baking powder
Kosher salt
3 1/2 cups masa harina (instant corn flour)
1 cup low-sodium chicken broth
2 tablespoons vegetable oil
1 bunch scallions, chopped
3 cloves garlic, chopped
1 tablespoon chopped chipotle chiles in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon grated orange zest
2 ripe plantains, chopped
3 tablespoons capers, chopped
2 banana leaves (thawed if frozen)

Steps:

  • Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
  • Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
  • Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.

MASA CORNBREAD STUFFING WITH CHILES



Masa Cornbread Stuffing with Chiles image

Provided by Rochelle Palermo

Categories     Side     Bake     Sauté     Thanksgiving     High Fiber     Cornmeal     Chile Pepper     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 17

1 cup (2 sticks) unsalted butter
3 cups chopped white onions
5 garlic cloves, minced
18 ounces fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups)
18 ounces fresh poblano chiles, seeded, chopped (about 3 cups)
4 large fresh jalapeño chiles, seeded (if desired), chopped (about 1 cup)
1 1/2 tablespoons ground New Mexico chiles
1 tablespoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
1 cup chopped fresh cilantro
1 13 x 9-inch loaf Masa Cornbread , cut into 1-inch cubes (12 to 13 cups)
6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
4 large eggs
1 cup low-salt chicken broth
Ingredient info: Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.

Steps:

  • Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
  • Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
  • Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

MASA STUFFING



Masa Stuffing image

This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as a side dish.

Provided by Melissa Clark

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Cornmeal     Fall     Hominy/Cornmeal/Masa     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings, or enough to fill a 12- to 14-pound turkey, with extra for baking alongside

Number Of Ingredients 15

2 tablespoons vegetable oil
4 stalks celery with leaves, finely chopped (about 2 cups)
1 onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 jalapeño chile with seeds, minced
1 teaspoon dried oregano, crumbled
4 cups masa harina (corn tortilla flour)
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
12 tablepoons (1 1/2 sticks) unsalted butter, softened
2 cups Quick Turkey Stock , plus 1/2 cup more if baking all of stuffing outside of turkey
4 large eggs
1/2 cup frozen corn kernels, unthawed

Steps:

  • In medium skillet over moderately high heat, heat oil until hot but not smoking. Add celery, onion, garlic, and jalapeño and sauté until softened, 5 to 7 minutes. Add oregano and sauté 1 minute more. Transfer vegetables to medium bowl and set aside.
  • In large bowl, whisk together masa, salt, cumin, baking powder, and pepper. In separate large bowl, using electric mixer, beat butter until light and fluffy, about 30 seconds. In 3 additions each, alternately beat in masa mixture and 2 cups stock, beating after each addition until just combined. Add eggs and beat until smooth. Fold in sautéed vegetables and corn.
  • If baking inside turkey: Use immediately to stuff turkey and spread remainder in baking dish as directed in recipe .
  • If baking entire recipe as side dish: Preheat oven to 450°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

TAMALE STUFFING



Tamale Stuffing image

I adapted this soooo heavily, but the base is a recipe in the November issue of Food Network magazine. It was too spicy for my husband, but I loved it. Hope you do, too.

Provided by Carol in Cabo

Categories     Corn

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 poblano peppers
1 kg masa harina flour (corn meal and lard mixture for making tortillas)
2 teaspoons baking powder
salt
1 cup chicken broth
2 cups hot water
3 garlic cloves, chopped
1 tablespoon chipottle peppers in adobo seasoning or 1 tablespoon chipottle salsa
1 bunch green onion, chopped
1 teaspoon cumin
1/2 teaspoon orange zest
2 links dried chorizo sausage
2 tablespoons soy or other cooking oil
3 tablespoons capers
4 banana leaves

Steps:

  • 1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
  • I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
  • 2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
  • 3. Pre-heat oven to 375 degrees.
  • 4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
  • 5. Chop onions, zest, garlic, chorizo.
  • 6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
  • 7. Add the poblanos and capers and season with salt.
  • 8. Stir the onion mixture into the masa mixture.
  • 9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
  • 10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
  • 11. Enjoy! I loved it.

Nutrition Facts : Calories 586.3, Fat 14.8, SaturatedFat 3.4, Cholesterol 13.2, Sodium 478.7, Carbohydrate 101.1, Fiber 9.9, Sugar 2.5, Protein 17.1

MASA CORNBREAD STUFFING WITH CHILIES



Masa Cornbread Stuffing With Chilies image

Make and share this Masa Cornbread Stuffing With Chilies recipe from Food.com.

Provided by evelynathens

Categories     Southwestern U.S.

Time 2h

Yield 12 serving(s)

Number Of Ingredients 16

1 cup unsalted butter
3 cups chopped white onions
5 garlic cloves, minced
6 large anaheim chilies, seeded, chopped (scant 4 cups)
18 ounces fresh poblano chilies, seeded, chopped (about 3 cups)
4 large fresh jalapeno chilies, seeded (optional)
1 1/2 tablespoons new mexico chilies, ground
1 tablespoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
1 cup chopped fresh cilantro
1 masa cornbread, 13x9-inch loaf, cut into 1-inch cubes (preferably day-old)
6 ounces monterey jack cheese, cut into 1/3-inch cubes (optional)
4 large eggs
1 cup low-salt chicken broth

Steps:

  • Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chilies; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD Can be made 1 day ahead. Cool, then cover and chill.
  • Preheat oven to 375°F Butter 15x10x2-inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
  • Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

Nutrition Facts : Calories 211.7, Fat 17.3, SaturatedFat 10.3, Cholesterol 111.2, Sodium 677.7, Carbohydrate 11.6, Fiber 1.8, Sugar 5.6, Protein 4.6

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