Puerto Rican Mofongo Turkey Stuffing

ozs of bacon cut into fine pieces

Frying oil

medium onion, chopped

green plantains

mashed garlic cloves

1/4

cup green pepper

1/4

cup red pepper

Salt and pepper to taste

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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.

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!