Masa Stuffing

Name: Masa Stuffing
Ingredients: 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 jalapeno 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; , plus 1/2 cup more if baking all of stuffing outside of turkey; 4 large eggs; 1/2 cup frozen corn kernels, unthawed

16 ingredients

5 steps

Ingredients

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 jalapeno 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
, plus 1/2 cup more if baking all of stuffing outside of turkey
4 large eggs
1/2 cup frozen corn kernels, unthawed

Directions

1

In medium skillet over moderately high heat, heat oil until hot but not smoking. Add celery, onion, garlic, and jalapeno and saute until softened, 5 to 7 minutes. Add oregano and saute 1 minute more. Transfer vegetables to medium bowl and set aside.
2

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 sauteed vegetables and corn.
3

If baking inside turkey: Use immediately to stuff turkey and spread remainder in baking dish
4

.
5

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.