Plantain Stuffing Recipes

PLANTAIN STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Place the stuffing cubes in a large bowl and set aside. In a large saute pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the jalapeno, onions, bell peppers, and thyme, then sprinkle with a pinch of salt and black pepper. Cook until the onions and bell peppers are tender, and then add the garlic. Cook until the garlic is tender, and then remove to the bowl with the stuffing cubes. Wipe out the pan with a paper towel and place back on the heat. Add the remaining butter and olive oil to the pan. When the butter is melted and bubbly, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with hands.
• Pour and press the stuffing into an 8 by 8-inch oven dish, cover with aluminum foil and bake for 30 minutes. Uncover and cook until the top edges are golden, another 20 minutes.

SWEET PLANTAIN AND SAUSAGE STUFFING

Steps:

• Place chunks of plantains onto greased baking sheet and place in oven for 20 minutes at 350, flipping them over half way to make sure both sides crisp up.
• Alternately, plantains chunks can be fried instead.
• In greased pan split open sausages, remove casing, and break them apart.
• Once meat is browned some, add onions and raisins along with 1/2 of the broth.
• Let the mixture simmer for a bit.
• Add plantains and stuffing, along with the remainder of broth.
• Toss together and place ingredients into greased baking dish.
• Cover with aluminum foil and place in oven for 15 minutes at 350.
• Remove from oven, uncover, add egg white and milk then fluff some with a fork.
• Place uncovered in oven for another 20 minutes.
• Once done, toss the mixture with a spoon and either place inside turkey or enjoy with some gravy.

PLANTAIN STUFFING

Steps:

• Preheat the oven to 350 degrees F. Place the stuffing cubes in a large bowl and set aside. In a large sauté pan over medium-high heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapenos, onion, bell pepper and thyme, then sprinkle with a pinch each of salt and pepper. Cook, stirring, until the onion and bell pepper are tender, then add the garlic. Cook until the garlic is tender, then remove the vegetables to the bowl with the stuffing cubes.
• Wipe out the pan with a paper towel and place back on the heat. Add the remaining 4 tablespoons butter and 2 tablespoons olive oil to the pan. When the butter is melted and bubbling, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with your hands.
• Pour and press the stuffing into an 8-inch square baking dish, cover with foil and bake 30 minutes. Uncover and continue baking until golden, another 20 minutes.

GREEN PLANTAIN TURKEY STUFFING (MOFONGO)

Steps:

• Heat the oil for frying to 375 degrees.
• While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
• Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
• Remove the plantain slices with a slotted spoon and drain on paper towels.
• Tip: Maintain the oil's temperature.
• When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
• Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
• Remove the slices with a slotted spoon and drain on paper towels.
• In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated.
• Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer.
• Serve the stuffing as it is or stuff your turkey and follow cooking instructions on the turkey package.

STUFFED PLANTAINS

Steps:

• Cut plantain into 3 pieces, keeping the peel on.
• Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
• Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.