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Puerto Rican Mofongo Turkey Stuffing

  • Prep 15 min
  • Total 35 min
  • Servings 8

Ingredients

12
ozs of bacon cut into fine pieces
Frying oil
1
medium onion, chopped
4
green plantains
4
mashed garlic cloves
1/4
cup green pepper
1/4
cup red pepper
Salt and pepper to taste

Steps

Hide Images
  • 1
    In a pan, stirfry the bacon in oil until crunchy, stirring it constantly to prevent over burning. Remove from heat and cook the onions in the same oil.
  • 2
    Peel the plantains and them into one-inch pieces. Fry until soft on all sides. Mash them with the garlic and place them in a bowl. Season and mix with the onions and bacon until unifom, add peppers and stuff turkey.
  • 3
    If you choose to serve as a side, keep warm until ready to serve. The onions and oil will keep it moist and prevent it from over drying.

Expert Tips

  • You can use yucca instead of plantains but be sure to boil 25 minutes before frying.
  • You can also add pieces of chicharron or pieces of smoked ham.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • When it comes to cooking a Thanksgiving turkey, the stuffing is the most important part for many. My favorite stuffing is mofongo that you can make with plantain, yucca or breadfruit. So give tradition a Caribbean kick this Thanksgiving!

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