Mofongo Stuffing (Green Plantain Turkey)
Mofongo green plantain stuffing is an excellent alternative to the traditional "bread and meat" dressing that's associated with a Thanksgiving turkey.
- Serves: 12 persons
- 6green plantains
- Vegetable oil, for frying
- 1pound cooked bacon, chopped
- 6cloves garlic, chopped
- 3sweet chile peppers, seeded and finely chopped
- 1small onion, finely chopped
- ⅓cup olive oil
- ⅓cup chicken broth
Step 1Gather the ingredients. Preheat the oil to 375 F.
Step 2Peel the green plantains and cut them into 3/4-inch slices while the oil is heating.
Step 3Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semisoft.
Step 4Remove the plantain slices with a slotted spoon and drain them on paper towels.
Step 5When the plantain slices are cool enough to handle, usually about 1 minute, smash them into flat rounds.
Step 6Fry the rounds in the hot oil for an additional 3 minutes. They'll turn crisp and golden brown.
Step 7Remove the slices with a slotted spoon and drain again on paper towels.
Step 8Mash together the plantains, bacon, garlic, peppers, onion, and olive oil in a mortar and pestle. Add each ingredient a little at a time until everything is well incorporated.
Step 9Add the broth. You can add more than 1/3 cup if the stuffing doesn't seem moist enough until you get the consistency that you prefer.
Step 10Serve the stuffing as is, or use it to stuff your turkey.