Mama’s Chamorro Reyenu (Chamorro Stuffing)

CHAMORRO REYENU,  as I remember it from growing up, required so much prepping, that I was so thankful that Thanksgiving came only once a year.  Mom would have me and my sisters in the kitchen peeling tons of potatoes, toasting tons of bread, slicing and dicing in preparation for her stuffing.  From the eyes of a teenager, this seemed like a lot of work and I didn’t want anything to do with making it.  BUT now that I’ve grown and have a family of my own, I CRAVE this little bit of home flavored stuffing during the holiday season.  Chamorro Reyenu is definitely unlike any other and definitely not your typical “from the box” stuffing mix!  It’s a flavor that’s hard to describe and so the only way you’ll know, is to just make it, LOL! ;)   I tried to keep the portions down to a family sized serving, but you can probably double it for even more servings.  Give my family favorite stuffing a try and include it with your next holiday feast.  HAPPY HOLIDAYS!



3 Tbsp. Vegetable oil
1 small Onion, chopped
1 1/2 cups Chicken gizzards, cooked and chopped
3/4 tsp. Salt, to taste
1 tsp. Garlic powder
1 tsp. Onion powder
1/2  tsp. Black pepper
1 tsp. Accent seasoning
3 large Russet potatoes, diced and  fried crisp (about 4 – 5 cups cooked)
5 cups toasted Bread cubes (around 10 – 12 bread slices)
1 cup SWEET relish
1 (4.25 oz) can black Olives, chopped
1 (.4 oz.) jar diced Pimientos, drained
1/4 – 1/2 cups Evaporated milk, depending on how moist you’d like it
Oil, for deep frying the potatoes


Mom would always use the package of gizzard, turkey neck, and liver  that came from within the turkey’s cavity.  But because I’m not making a turkey today, I usually buy 1 package of chicken gizzards, NO HEARTS and boil them in enough water to cover, 1 teaspoon EACH of salt, black pepper, garlic powder, onion powder, and accent.  I allow this to boil on high heat, cover and reduce the heat to medium low and cook them for about 30 minutes to allow the gizzards to become tender.











Once they’re cooked and tender, remove them from the broth.  Either discard the broth or save it for later use with another dish.  Allow the gizzards to cool completely and then chop them finely.  I used my food processor to help with the chopping.  Set this aside.











Toast about 10 – 12 slices of regular white bread and then using a serrated knife, cut them into cubes.











Toast and cube enough bread for at least 4 – 5 cups.











Heat your oil for deep frying.  Peel and dice the Russet potatoes.  Set them into cold water until you’re ready to fry them.  DRAIN well and dry.











Fry in the oil until crisp and golden. You should have at least 4 – 5 cups cooked potatoes.  Set aside.











Chop your onion.











In a large pot, on medium high  heat, add  3 Tbsp. oil.  Add the onions and saute them until almost translucent, about 2 -3 minutes.











Add in the chopped gizzards and cook on medium heat for about 3 minutes. Stirring well to combine with the onions.











Combine your seasoning and add to the pot and stir to combine well.











Add the fried potatoes,  you should have between 4 – 5 cups.  Stir this to combine well.











Measure out the sweet pickle relish and add it to the pot. You DO NOT need to drain this.  Add it to the pot and stir well to combine.











Add in the can of chopped olives.











I don’t know about you, but I ALWAYS have a heck of a time trying to open up these small jars of pimientos.  What I usually do is, by using a knife, I KNOW I KNOW; I’m doing a big no no! But it works like a charm.  Poking a hole on top of the jar releases the vacuumed pressure, making it easier to open.   Drain the pimientos and add it to the pot.  Stir these ingredients well to combine thoroughly.











Next you’re gonna add the cubed bread into the pot.  I measured out about 5 cups.  Stir the crumbs into the mixture and combine well.  The Reyenu will appear dry at this point.











Wash and open your can of evaporated milk, and measure out 1/4 – 1/2 cups of milk.  Add this to the Reyenu mixture and stir to combine.  Make sure to stir often so that the ingredients at the bottom of the pot do not burn.  Your heat should still be on medium.   Cover and reduce heat to low, and cook this for about 2 – 3 minutes, giving it time to steam the bread cubes and soften them.  Stir and taste; adjust seasonings for flavor.  VOILA! You’re done and you just made my version of CHAMORRO REYENU!  Enjoy!  ;)



12 thoughts on “Mama’s Chamorro Reyenu (Chamorro Stuffing)

  1. Happy Holidays to you and your family!I just wanted to thank you for this site because once in a while I like to change things up.I will definitely be cooking Reyenu this Thanksgiving and will try your pumpkin tres leche.Thanks again!

  2. Made this for Easter and my family loves it; taste just like grandma. Been looking for the recipe for quite awhile. Thank you

    • YUP! You’re absolutely right! There is nothing like the taste of home and it shows even in our island Reyenu! Happy Holidays to you and yours! Thank you for your visit and please stop by often! 😉

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