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Puerto Rican Mofongo Turkey Stuffing

Puerto Rican Mofongo Turkey Stuffing
  • Prep 15 min
  • Total 35 min
  • Servings 8
Updated July 20, 2017


  • 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


  • 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.

No nutrition information available for 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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