Turkey Stuffing Mexican Style

• 2 tbsp vegetable oil
• 2 cups celery with leaves, finely chopped
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper with seeds, minced
• 1 teaspoon dried oregano, crumbled
• 180 gm unsalted butter, softened
• 2 cups chicken stock, plus 1/2 cup more if baking all of stuffing outside of turkey
• 4 large eggs
• 4 cups corn tortilla flour
• 1/2 cup frozen corn kernels, unthawed
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon baking powder
• 1 teaspoon freshly ground black pepper

Cooking Instructions

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 bowl and set aside.
In large bowl, whisk together corn flour 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 corn flour 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.
If baking separate: 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.