Masa Stuffing

• 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

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 450u0b0F 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.

vegetable oil, stalks celery, onion, garlic, oregano, masa harina, kosher salt, ground cumin, baking powder, freshly ground black pepper, tablepoons, turkey, eggs, frozen corn kernels

Taken from www.epicurious.com/recipes/food/views/masa-stuffing-240457 (may not work)