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Thanksgiving Mofongo Stuffing

Thanksgiving is next week, the day when we gorge ourselves with food to celebrate when some White dudes came over on a boat or something. For we Latinos it always kind of felt like not our holiday. We tend to make variations on the traditional themes. For instance we always had arroz y frijoles negros along with cranberry sauce. We also tended to roast a lechon asado (roast pig) instead of that dry turkey. So, if you are looking for a last minute dish to add a little sazon to your Thanksgiving, try this mofongo stuffing recipe. It works great as a side dish or as actual stuffing for the turkey. Just make sure you fully cook the mofongo before you insert it in the turkey’s rectum. No one likes salmonella.

Mofongo Stuffing

(serves 12)

5 green plantains. The yellow ones are too mushy.
Vegetable oil
1 lb cooked bacon, diced into delicious cubes. If you can get pieces of chicharrones use that.
6 chopped garlic cloves
3 sweet chili peppers chopped
1 small onion chopped
1/3 cup olive oil
1/3 cup chicken broth
Cook the peppers, onions, bacon, and garlic ahead of time. Then heat the vegetable oil until it’s hot enough to melt your face off. Cut the plantains into 3/4 of an inch slices and toss into the oil, (don’t actually toss). After about three minutes take them out. They should be bright yellow and semi-soft. Let the plantains cool to room temperature. In the meantime spend some time with your family or watch the parade or something. Smash the plantains into flat disks. This is where you can work out some of the aggression of having to spend time with your family. Once they are nice and crispy take them out and mash them together with all the other stuff in a mortar and pestle or with a big spoon. Lay the plantain mixture in a casserole dish and pour in the chicken broth. This should keep it nice and moist. You can either then stuff it into the bird’s ass or just serve as a side dish.
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