MASA STUFFING

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Masa Stuffing image

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.

Provided by Melissa Clark

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Cornmeal     Fall     Hominy/Cornmeal/Masa     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings, or enough to fill a 12- to 14-pound turkey, with extra for baking alongside

Number Of Ingredients 15

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

Steps:

  • 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.

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