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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 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 |
Directions:
1. 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.
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 sautéed vegetables and corn.
3. If baking inside turkey: Use immediately to stuff turkey and spread remainder in baking dish as directed in recipe .
4. 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.
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