Recipe Cuban Meaty Potato Stuffing Food

RECIPE: CUBAN MEATY POTATO STUFFING

Steps:

• Arrange a rack in the middle of the oven and heat to 350°F. Place the potatoes, oil, oregano, and cumin in a large bowl. Season with salt and pepper and toss to combine. Transfer to a rimmed baking sheet and spread into an even layer. Roast until the potatoes are golden-brown, about 30 minutes. While the potatoes are cooking, make the sofrito.
• Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and sauté until slightly translucent, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, 2 to 3 minutes. Add the garlic and cook for another minute.
• Once the sofrito is ready, add the beef and cook, breaking the meat up into small pieces, until cooked through. Add the mushrooms and cook until tender, about 5 minutes. Add the tomato sauce, tomato paste, bay leaves, and smoked paprika. Season with salt and pepper and stir to combine. Reduce the heat to low and simmer until the flavors meld, 20 to 30 minutes. Remove the bay leaves.
• When the potatoes are ready, remove them from the oven and set aside to cool while the beef simmers. When the beef is ready, transfer the mixture to a large bowl, add the potatoes, and stir to combine. Transfer to a serving dish, top with the parsley if using, and serve.

STUFFING FOR THE ADVENTUROUS (CUBAN-STYLE)

Steps:

• Reduce chicken stock in a saucepan over med-high heat to 1 cup.
• Heat olive oil in a heavy-bottom sauté pan or skillet & add the onion, garlic, celery, carrot, bell pepper, corn & chorizo. Sauté for 10 min, stirring occ, till the celery & onion are soft.
• Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together. Season w/salt & pepper to taste & stir in the scallions & thyme.
• Remove the pan form the heat & set aside to cool completely, till you are ready to stuff your turkey. If you choose not to stuff the bird, bake in a casserole dish at 350F for 1 hr, covered.
• NOTE: Yield = 10-12 servings . *or* . enough to stuff a 20-25 lb turkey.

MASHED POTATO-SAUSAGE STUFFING

Steps:

• Preheat the oven to 375˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
• Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
• Combine 1 tablespoon butter and the sausage in a large skillet over medium heat. Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer. Remove from the heat and set aside.
• Whisk the half-and-half with the eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave. Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter. Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes.

POTATO STUFFING

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.

MEAT AND POTATO STUFFING

Steps:

• peel and boil potatoes.
• dice onion.
• cook onion and meats in fry pan
• drain fat.
• mash cook potatoes and cooked meat mixture together.
• add salt,pepper and bell's to taste.
• may be eaten as is or used as stuffing.

(CUBAN) STUFFED POTATOES

Steps:

• Peel and boil potatoes.
• using a mixer mash the potatoes well and set aside to cool, I usually come back 2 or 3 times to mix, to help the cool faster and make sure all the lumps are out.
• Brown ground beef with garlic with garlic onion olives, drain well.
• return beef to your pan and add the taco seasoning and spinach, simmer 5-10 minutes or till the spinach is softened.
• Add 1 egg to mashed potatoes and give a final mix.
• scoop out a handful of potatoes and flatten between your hands (like potato cakes) put some of your ground beef in the center on the "cake" and fold up the sides and mold into a ball, rolling it between your hands.
• you will need two bowls, break your remaining two eggs and beat in one bowl and flour/bread crumbs in the other.
• roll your potato balls in the egg first and then the flour mix.
• over medium high heat brown all sides of the potatoes and serve with black beans and rice.