Photo by Santiago Gomez de la Fuente

Mofongo Stuffing

Cuisine: Puerto Rican
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8 servings

Sponsored by Nissan.


This mofongo stuffing recipe goes back to the basics.


Nothing crazy here, just a large baking dish full of mofongo deliciousness to pair with your favorite turkey or pavochón.


Mofongo is a Puerto Rican dish with African origins; it is fried green plantains, then mashed with wooden pilón (mortar and pestle) and combined with different kinds of proteins. It's basically a form of mashed tostones. In Puerto Rico, mofongo stuffing is often a side dish or stuffing for the turkey.


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  1. Cut off the ends of the plantains and cut a vertical slit along the length of each plantain. Using a small paring knife, pry the peel away from the plantain flesh until you have peeled all of them. Cut the peeled plantains into 1-inch chunks, as if you were going to make tostones.
  2. In a large stock pot, add the 12 cups of water and 2 bouillon cubes.
  3. Drop the plantain chunks into the water/bouillon mixture. Cover and bring to a boil and lower heat back down to medium. Cook for about 15 minutes or until a knife slides easily into each plantain chunk (they will also be golden once they are ready).
  4. Cook the finely diced bacon in its own fat for approximately 12 minutes, until it is crispy. I recommend cutting it while it's very cold or frozen; it is easier to manage.
  5. Scoop the cooked plantains into a large bowl and pour in ½ cup of the cooking liquid. Add the garlic powder, grated garlic and the adobo. Add in the bacon once it has cooled down. Mash it all together using a potato masher or a fork. If you'd like the mixture a little creamier, add in more stock. The stuffing should be moist but not mushy.
  6. If using as turkey stuffing, then stuff the turkey with the mofongo. If you would like to serve as a side dish, once you are ready to serve, preheat the oven to 375º F. Place the mofongo mix in a large 15-inch by 10-inch baking dish and bake for 15 minutes.
  7. Garnish with chopped green onions.
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Dinner Lunch Side Dish