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Turkey with Mofongo Stuffing
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Bring bold flavor to your holiday table with this Turkey with Mofongo Stuffing, a vibrant twist on tradition that’s bursting with savory goodness. The mofongo stuffing, a Puerto Rican favorite made with green plantains, crispy bacon, and plenty of garlicky goodness. Creamy, smoky, and full of comfort, it’s the perfect partner for juicy, flavorful turkey.
From the first slice to the last bite, this dish is a celebration of family, flavor, and heritage — a festive feast that brings everyone to the table.
Total Time
up to 12 hours
Serving Size
Makes 8 Servings
Turkey Marinade
24
cloves garlic, peeled
3
tablespoons olive oil
3
tablespoons white vinegar
2
tablespoons adobo seasoning, plus additional for seasoning
2
tablespoons sazon seasoning
2
teaspoons dried oregano
2
teaspoons ground black pepper
Turkey
1
(12 to 14-pound) JENNIE-O® Fresh All Natural* Young Turkey *Minimally processed. No artificial ingredients, thawed and patted dry
Mofongo Stuffing
12
cups water
2
chicken bouillon cubes
4
pounds green plantains, peeled and cut into 1-inch chucks
2
garlic cloves, grated
1
tablespoon garlic powder
Adobo seasoning, to taste
8
strips JENNIE-O® Turkey Bacon, chopped and crisply cooked
Turkey:
In bowl of food processor, place peeled garlic cloves. Process until finely minced. Add remaining Turkey Marinde ingredients. Pulse to combine. Rub turkey generously all over and under the skin of the breast with all of the Turkey Marinade. Place turkey on rack in roasting pan. Tie legs together with kitchen twine. Sprinkle turkey with additional adobo seasoning. Cover with plastic wrap. Refrigerate 6 to 8 hours. Remove turkey from refrigerator 1 hour before roasting.
Heat oven to 325°F. Roast turkey 3 to 3¾ hours or until turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
Mofongo Stuffing:
In large saucepan, bring water and bouillon cubes to boil. Add plantain pieces. Cover and boil gently 15 to 20 minutes or until tender and plantain pieces are pierced easily with a knife.
Using slotted spoon, remove plantain pieces to a large bowl. Add ½ cup cooking liquid to the bowl. Add grated garlic and garlic powder. Add adobo to taste. Using a potato masher, mash plantains, adding more cooking liquid if desired or until mixture is creamy. Stir in turkey bacon.
Serve Mofongo Stuffing scooped into and around roasted turkey, or serve on the side.
Nutrition information not available.
