My mofongo stuffing is a fusion recipe blending authentic Puerto Rican mofongo and American-style Thanksgiving stuffing together as one irresistible holiday side dish. This stuffing is a show-stopper during the holidays. Everyone will be obsessed with it and will likely ask you for the recipe. Save this for the next holiday or special occasion!
Traditional mofongo is a Puerto Rican side dish made with mashed fried plantains, chicharrones, and garlic. It is typically topped with garlic shrimp and it is absolutely delicious! If you love holiday recipes, check out these other side dishes: arroz con gandules, arroz apastelado, guineos en escabeche, ensalada de papa, yuca majada, yuca con mojo y garlic green beans.
What is mofongo?
Mofongo is an iconic Puerto Rican dish made by frying green plantains and then mashing them with chicharrones (crispy pork skin) in a wooden mortar and pestle (pilón) with lots of fresh garlic, olive oil and butter. It is a flavorful dish often served as a side and topped with chicken, meat or seafood and broth.
Ingredients for making mofongo stuffing:
Mofongo
- Green plantains
- Mantequilla
- Olive oil
- Garlic
- Chicharrón, bacon or sausage
- Cilantro
- Oil for frying
Stuffing
- Unseasoned cubed stuffing
- Yellow onion
- Celery
- Carrot
- Red bell pepper
- Cream of chicken soup
- Sage
- Rosemary
- Thyme
- Oregano
- Chicken stock
- Salt and pepper
*Find the full recipe with measurements at the bottom of this post or click the Jump to Recipe button at the top of this page.
How to make mofongo stuffing?
Cook bacon/sausage
If using bacon or sausage, place a pan over medium heat and add the bacon or sausage. Cook for about 7-10 minutes or until golden brown.
Make the garlic butter sauce
Place a pan over medium heat. Add 1/2 stick of butter, olive oil, 3 cloves of crushed garlic, about 2 tbsp of diced onions and cilantro. Cook for about 5 minutes or until the onions are translucent.
Fry the plantains
Place a frying pan over medium heat. Add about 3 cups of oil. The oil should come to about 325℉-350℉. Peel the green plantains and cut them into 1-inch slices. Fry the plantains for about 10 minutes, flipping them a few times until golden brown on both sides. The plantains should fry low and slow to ensure they fully cook through, without burning. Place the cooked plantains on a paper towel-lined plate.
Mash the mofongo
To a mortar and pestle (pilón), add the fried plantains, garlic butter sauce, broth, chicharrones or bacon/sausage, (if using). Mash everything until well combined. Season with salt, to taste.
Make the stuffing mixture
In a large skillet, heat 1/2 stick of butter over medium heat. Add the remaining 2 cloves of crushed garlic, chopped onion, celery, carrots, and bell pepper. Sauté for 5-7 minutes, until softened and fragrant. Add the cream of chicken soup to the skillet along with 2 cups of chicken stock, stirring to combine. Season with chopped herbs, sage, rosemary, thyme, oregano, and salt and pepper to taste. Cook for about 1 to 2 minutes.
Assemble mofongo stuffing
Add the mixture into the mixing bowl with the mofongo, chicharrón or bacon/sausage, and cubed stuffing. Stir together to combine. Add in the remaining broth a little at a time. You may not need to use all of it. Taste and adjust seasoning, if needed.
Pour the mixture into a 9×9 or 9×13 baking dish. I used a 6×9 casserole and I had enough leftover to fill a small 4×4 tray.
Top with paprika and dried parsley. Bake for 45 minutes or until the top is golden brown and crispy. Serve while hot and enjoy. ¡Buen provecho!
Puerto Rican Mofongo Stuffing
Equipo
- 1 Mortar and pestle
- 1 9×9 or 9×13 baking pan
Ingredientes
Mofongo
- 3 green plantains
- 1 stick unsalted butter divided
- 1 tbsp olive oil
- 5 enteros garlic minced, divided
- 1 taza chicharrón can sub with bacon or sausage
- 2 tbsp fresh cilantro chopped
- 3 tazas avocado oil, for frying can use corn oil, vegetable oil, canola oil, or peanut oil.
Stuffing
- 2 tazas unseasoned cubed stuffing
- 1/2 taza yellow onion diced, + 2 tbsp extra
- 1/2 taza celery picadito
- 1/2 taza carrot picadito
- 1/2 taza pimiento rojo picadito
- 1 lata cream of chicken soup 10.5 oz
- 1 tsp fresh sage chopped
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 tsp ground oregano
- 3 tazas chicken stock
- salt and pepper to taste
Intrucciones
Cook bacon/sausage
- If using bacon or sausage, place a pan over medium heat and add the bacon or sausage. Cook for about 7-10 minutes or until golden brown.
Make the garlic butter sauce
- Place a pan over medium heat. Add 1/2 stick of butter, olive oil, 3 cloves of crushed garlic, about 2 tbsp of diced onions and cilantro. Cook for about 5 minutes or until the onions are translucent.
Fry the plantains
- Place a frying pan over medium heat. Add about 3 cups of oil. The oil should come to about 325℉-350℉.
- Peel the green plantains and cut them into 1-inch slices.
- Fry the plantains for about 10 minutes, flipping them a few times until golden brown on both sides. The plantains should fry low and slow to ensure they fully cook through, without burning.
- Place the cooked plantains on a paper towel-lined plate.
Mash the mofongo
- To a mortar and pestle (pilón), add the fried plantains, garlic butter sauce, broth, chicharrones or bacon/sausage, (if using).
- Mash everything until well combined. Season with salt to taste.
Make the stuffing mixture
- In a large skillet, heat 1/2 stick of butter over medium heat. Add the remaining 2 cloves of crushed garlic, chopped onion, celery, carrots, and bell pepper. Sauté for 5-7 minutes, until softened and fragrant.
- Add the cream of chicken soup to the skillet along with 2 cups of chicken stock, stirring to combine.
- Season with chopped herbs, sage, rosemary, thyme, oregano, and salt and pepper to taste. Cook for about 1 to 2 minutes.
Assemble mofongo stuffing
- Add the mixture into the mixing bowl with the mofongo, chicharrón or bacon/sausage, and cubed stuffing. Stir together to combine.
- Add in the remaining broth a little at a time. You may not need to use all of it.
- Taste and adjust seasoning, if needed.
- Pour the mixture into a 9×9 or 9×13 baking dish. Top with paprika and dried parsley. Bake for 45 minutes or until the top is golden brown and crispy.
- Serve while hot and enjoy. ¡Buen provecho!
Check out more holiday recipes!
Pernil (Puerto Rican Roasted Pork)
Arroz con Gandules (Rice and Pigeon Peas)
Coquito (Vegan Coconut Eggnog)
Alcapurrias (Puerto Rican Fritters)
Pastelón de Maduro (Plantain Lasagna)
Jamón con Piña (Pineapple Glazed Ham)
Ensalada de Coditos (Macaroni Salad)
Ensalada de Papa (Potato Salad)
Pastel al Horno (Easy Pasteles)
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