Stuffing is a traditional Thanksgiving dish dating back to old New England. I am excited to introduce my Mexican heritage to this tradition by using locally grown corn to make our masa (a dough made from corn that's prevalent in Mexican, Central American and Latin American dishes) for the stuffing.
This dish celebrates an important New Hampshire product: corn. Thanksgiving is all about bringing people together at the table and this dish reflects our community-to-table spirit.
Technique tip: To avoid your stuffing from drying out, make sure to coat bread in all the vegetables prior to putting into baking dish and always remember to set a timer.
Swap option: You can substitute a Soyrizo for chorizo to make the dish vegetarian.
For the masa cornbread:1.
Preheat oven to 425°F.2.
Cut butter into small pieces and heat until just melted. Do not boil.3.
Mix dry ingredients together in a bowl. In separate bowl, mix first three wet ingredients together. Combine wet ingredients with dry ingredients and emulsify with butter. Spray a 8-by-4-inch pan with cooking spray. Cook for 15 minutes, remove from oven and let cool.
For the masa stuffing:1.
Preheat oven to 375°F.2.
In a medium-sized pot, heat vegetable oil. Add chorizo and cook all the way through. Add garlic and cook for 5 minutes. Add onion, celery, celeriac and leeks and cook until translucent. Add in fresh herbs and cook for 5 minutes. Add in the cornbread and vegetable stock and stir lightly until cornbread is well-coated.3.
Spray your desired baking pan for the stuffing with cooking spray. Fill pan with stuffing and place in the oven for 25 to 30 minutes until light crust forms on top. Enjoy!