The star of my Puerto Rican Thanksgiving table is definitely the Mofongo Stuffed Turkey. This Latin spin on the traditional Thanksgiving feast is the perfect way to incorporate delicious Latin flavors into your Thanksgiving feast. Marinade a whole turkey with a traditional Pavochon marinade mix, then roast the turkey low and slow in the oven.
When the turkey is done, stuff it with mofongo for the perfect holiday feast!
Check out my recipes for Pavochon and Mofongo now!
Print Pavo Relleno de Mofongo (Mofongo Stuffed Turkey) A traditional Puerto Rican favorite, this is the only way I'll ever eat turkey!
- 1 whole turkey (14-18 lbs)
- 20 cloves of garlic, minced
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 3 tablespoons extra virgin olive oil
- Adobo seasoning
- 2 Sazon packets
- 4 lbs green plantains
- 4 strips of bacon or 8 strips of turkey bacon
- 1 tablespoon garlic powder
- 2 garlic cloves, grated
- Adobo or salt
- 2 chicken boullion cubes
- 12 cups water
- Wash your turkey, remove the giblets and pat it dry. Place the bird in a non-reactive container.
- Mince up the garlic cloves in a food processor or with a knife.
- Stir the salt, pepper, oregano, garlic & oil together to combine.
- Using your fingers, gently separate the skin from the meat. Be gentle, so you don't tear the skin up too much.
- Flip the bird over, and do the same thing on the other side.
- Spread half of the mixture underneath the skin of the back side of the chicken/turkey.
- Do the same thing on the breast side of the bird. If using a turkey breast, spread the mixture underneath the skin covering the breast meat.
- Lastly, sprinkle the outside of the bird with a liberal amount of Adobo, and the Sazon packet.
- Wrap the turkey in plastic wrap and refrigerate overnight.
- When you're ready to cook, bring the bird to room temperature for 2 hours, then place into a oven that's been preheated to 325F.
- Cook uncovered to allow the skin to crisp, and roast until a meat thermometer reads 160F when inserted in the thickest part of the breast.
- Pour the 12 cups of water into a large stock pot. Add in the bouillon cubes.
- Peel your plantains by cutting off the ends of the plantain.
- Next, cut a vertical slit along the length of the plantain.
- Using a small paring knife, pry the peel away from the plantain flesh by sliding the knife in between the skin and the flesh, and twisting the knife up slightly.
- Using your thumb, or the knife, continue prying off the skin until the plantain is peeled! You can slice off any stray peel that remains. Continue with the rest of your plantains.
- Cut the peeled plantains into 1 inch chunks.
- Drop the plantain chunks into the water/bouillon mixture. Cover and bring to a boil.
- While the plantains boil, heat up a medium sized frying pan on medium low. Chop the bacon into lardons (strips) and toss them into the pan.
- Cook these low and slow, until they're crisp and most of the fat has rendered out.
- Drain the bacon on a plate lined with paper towel and set it aside.
- The plantains are done when a knife slides easily into it. You'll also notice they turn golden yellow in color.
- Scoop the cooked plantain into a large bowl and pour in ½ cup of the cooking liquid, along with the garlic powder, grated garlic and a good sprinkle of Adobo.
- Use a potato masher to mash the mixture together.
- If you'd like the mixture a little creamier, add in more stock.
- Then toss in the bacon and mix again. Check for salt, if it needs more, add in some more Adobo.
- To serve as Thanksgiving stuffing, scoop this into the cavity of the turkey when it's done cooking. Otherwise, you can serve it on the side.
