Masa Stuffing Recipe
- 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
- 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.
