Bring a piece of Puerto Rico to your Thanksgiving table this year. A mix of fried plantains, sausage, and bread, this mofongo stuffing might just steal the spotlight when it comes to your side dishes. Don’t have a mortar and pestle? Use a metal or wooden bowl and the back of a wooden spoon to mash the garlic and plantains.

Quick Info

⏱️ 140 min • 🍽️ 12 servings • ⭐ 79%

Nutrition

508 cal • 19g protein • 69g carbs • 20g fat

Tags

[Central & South American] • [Dinner] • [Sides] • [Caribbean] • [High-Protein] • [High-Fiber] • [Meal] • [Dairy-Free]

Ingredients

• 6 green plantains
• Cold water, for soaking
• 2–3 cups canola oil
• 10–12 cloves garlic, divided
• 5–6 tablespoons olive oil, divided
• 3 teaspoons kosher salt, divided, plus more to taste
• ½ cup chopped and cooked bacon, grease reserved
• 1 4-ounce bag chicharrones, divided
• 20 ounces longaniza sausage, casings removed, crumbled
• 4 cups day-old white bread, torn, loosely packed
• 2½ cups chicken stock
• 1 medium white onion, cut into 1-inch pieces
• 3 Roma tomatoes, quartered (about 3 cups)
• 1 bunch of fresh cilantro, washed, ends trimmed
• 1 large jalapeño, seeds and ribs removed, quartered
• 4 cubanelle or Italian frying peppers, seeds and ribs removed, quartered
• 10 large cloves garlic, ends trimmed

Instructions Preview

1. Trim both ends of the plantains. Cut a sli…
2. While the plantains soak, make the sofrito…
3. In a large, high-walled skillet, heat the …

…and 12 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty