Masa Cornbread Stuffing With Chilies Recipes

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MASA STUFFING



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.

SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES



Southwest Corn Bread Stuffing with Corn and Green Chilies image

Categories     Side     Bake     Thanksgiving     Corn     Hot Pepper     Fall     Jalapeño     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 12

10 tablespoons unsalted butter
1 1/4 cups chopped seeded fresh Anaheim chilies* (8 ounces)
1 1/4 cups chopped seeded fresh poblano chilies * (8 ounces)
3 large jalapeño chilies, seeded, chopped
2 1-pound packages frozen petite yellow corn kernels, thawed
1 1/4 cups chopped green onions
2/3 cup chopped fresh cilantro
Buttermilk Corn Bread , 1 day old
4 large eggs
1/4 cup sugar
2 1/4 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
  • Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  • Available at Latin American markets and many supermarkets.

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