Ray Garcias Masa Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

More about "ray garcias masa stuffing recipes"

MASA AND BONE MARROW STUFFING AND A TECATE-BRINED …
Web Nov 18, 2017 By Amy Scattergood. Nov. 16, 2017 11 AM PT. On a bright November afternoon in downtown Los Angeles, the kitchen engines at …
From latimes.com
Estimated Reading Time 7 mins
See details


STUFFING 4-WAYS RECIPE | RECIPE - RACHAEL RAY SHOW
Web Nov 22, 2019 Melt 6 tablespoons butter in a large skillet over medium heat. When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften, 10 to 12 minutes. (If making version no. 3 …
From rachaelrayshow.com
See details


ONE STUFFING RECIPE—2 WAYS (WITH SAUSAGE AND A
Web Nov 19, 2021 Transfer the sausage to one of the stuffing base bowls and toss to combine. For the mushroom stuffing, heat the olive oil in a medium skillet over high heat. Add the mushrooms and brown, stirring …
From rachaelrayshow.com
See details


STILL THE BEST STUFFING EVER! | RECIPETIN EATS
Web Nov 25, 2019 By: Nagi. Published: 25 Nov '19 Updated: 13 Nov '20. 138 Comments. Recipe v Video v Dozer v. Gone are the days of pale, pasty stuffings inside overcooked …
From recipetineats.com
See details


STUFFED SAVORY MASA (WAINA) - CHEF LOLA'S KITCHEN
Web Sep 8, 2015 Stuffed Savory Nigerian Masa (Waina)- This recipe is a Northern Nigerian delight and it's made by soaking a special type of Rice called Tuwo Rice (the uncooked one) in water for at least 6 hours or …
From cheflolaskitchen.com
See details


FOUR SENSATIONAL STUFFING RECIPES FOR YOUR THANKSGIVING DINNER
Web Nov 20, 2021 Ray Garcia's Masa Stuffing. Ray Garcia, chef of L.A.'s Broken Spanish restaurant, shares his masa stuffing recipe for Thanksgiving that includes potatoes, …
From latimes.com
See details


6 THANKSGIVING STUFFING RECIPES — BECAUSE THERE’S MORE THAN ONE …
Web Nov 11, 2022 Distribution: (800) 510 9863. Press ID. Login
From binghamtonherald.com
See details


TURKEY-CORNBREAD MEATBALLS, HERB GRAVY AND ROASTED
Web Nov 12, 2021 For the Meatballs: 2 tablespoons butter. 2 ribs celery with leafy tops, finely chopped. 1 small onion, finely chopped. 2 cloves garlic, finely chopped. Salt and pepper. …
From rachaelrayshow.com
See details


MOLE-ROASTED TURKEY WITH MASA STUFFING AND CHILE GRAVY
Web Oct 3, 2007 Masa Stuffing. 5 tablespoons unsalted butter, melted. Approximately 2 cups Quick Turkey Stock. For gravy: 2 cups Quick Turkey Stock. 3 tablespoons unsalted …
From epicurious.com
See details


MASA STUFFING RECIPE - TODAY
Web Nov 22, 2019 Preheat oven to 425°F. 2. Cut butter into small pieces and heat until just melted. Do not boil. 3. Mix dry ingredients together in a bowl. In separate bowl, mix first three wet ingredients ...
From today.com
See details


ANOTHER GREAT THANKSGIVING - LOS ANGELES TIMES
Web Nov. 9, 2017. . Thanksgiving is a feast that relies heavily on tradition, but whose tradition? This year, Broken Spanish chef Ray Garcia combines recipes for turkey and stuffing, biscuits...
From latimes.com
See details


RAY GARCIA'S MASA STUFFING | RECIPE | HOLIDAY FEAST, BAKED DISHES ...
Web Jun 9, 2018 - On a bright November afternoon in downtown Los Angeles, the kitchen engines at Broken Spanish, chef Ray Garcia’s modernist Mexican restaurant, are in high …
From pinterest.com
See details


6 THANKSGIVING STUFFING RECIPES - LOS ANGELES TIMES
Web Nov 11, 2022 Country bread, cornbread, masa or rice will make a fabulous stuffing, or dressing, for your Thanksgiving turkey. There are vegan and gluten-free options too. By …
From latimes.com
See details


HERE'S THE SECRET TO GREAT TAMALES ACCORDING TO CHEF RAY …
Web With that said, Garcia came down to the Foodbeast Kitchen and made a kick-ass recipe for Mushroom and Poblano Tamales, which is totally not what you'd expect from a Mexican …
From foodbeast.com
See details


RACHAEL'S TURKEY & STUFFING CHRISTMAS MEATBALLS
Web Ingredients. ¾ cup loosely-packed seasoned stuffing bread cubes (such as Pepperidge Farm), or plain stuffing bread cubes seasoned with 1 tablespoon Bell’s poultry seasoning. ½ to ¾ cup turkey or chicken stock. …
From rachaelrayshow.com
See details


GLUTEN-FREE THANKSGIVING OPTIONS - LOS ANGELES TIMES
Web Nov. 24, 2020. For the gluten-free, there are two primary concerns at Thanksgiving: stuffing and dessert. Fresh poultry is a non-issue, and many classic side dishes don’t call for flour …
From latimes.com
See details


BUTTERMILK BISCUITS RECIPE - LOS ANGELES TIMES
Web Nov 15, 2017 Buttermilk biscuits. 1 hour. Makes about 12 biscuits. (Mel Melcon / Los Angeles Times ) Print Recipe. By Amy Scattergood. Nov. 15, 2017. On a bright …
From latimes.com
See details


MASA CORNBREAD STUFFING WITH CHILES RECIPE | BON …
Web Oct 13, 2010 1 minutes. Total Time. 2 hours. Ingredients. 12 Servings. cup (2 sticks) unsalted butter. 3. cups chopped white onions. 5. garlic cloves, minced. 18. ounces fresh Anaheim chiles (about 6 large),...
From bonappetit.com
See details


MOLE-ROASTED TURKEY WITH MASA STUFFING AND CHILE GRAVY …
Web Nov 13, 2008 Prepare turkeyRinse turkey and pat dry. Sprinkle inside and out with salt and pepper and transfer to roasting pan. Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat...
From today.com
See details


RAY GARCIA'S MASA STUFFING | RECIPE | HOLIDAY FEAST, BAKED DISHES ...
Web Nov 17, 2017 - Masa stuffing
From pinterest.com
See details


Related Search