Pavochon

Recipe Notes Unlike traditional mofongo, which has to be eaten on the spot, this version reheats beautifully, just microwave to heat up, stirring occasionally until it’s heated through. This makes it a great make ahead for parties and holidays.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

the Pavochon:

Step 2

Wash your turkey, remove the giblets and pat it dry. Place the bird in a non-reactive container.

Step 3

Mince up the garlic cloves in a food processor or with a knife.

Step 4

Stir the salt, pepper, oregano, garlic & oil together to combine.

Step 5

Using your fingers, gently separate the skin from the meat. Be gentle, so you don't tear the skin up too much.

Step 6

Flip the bird over, and do the same thing on the other side.

Step 7

Spread half of the mixture underneath the skin of the back side of the chicken/turkey.

Step 8

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.

Step 9

Lastly, sprinkle the outside of the bird with a liberal amount of Adobo, and the Sazon packet.

Step 10

Wrap the turkey in plastic wrap and refrigerate overnight.

Step 11

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.

Step 12

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.

Step 13

For the Mofongo Stuffing:

Step 14

Pour the 12 cups of water into a large stock pot. Add in the bouillon cubes.

Step 15

Peel your plantains by cutting off the ends of the plantain.

Step 16

Next, cut a vertical slit along the length of the plantain.

Step 17

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.

Step 18

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.

Step 19

Cut the peeled plantains into 1 inch chunks.

Step 20

Drop the plantain chunks into the water/bouillon mixture. Cover and bring to a boil.

Step 21

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.

Step 22

Cook these low and slow, until they're crisp and most of the fat has rendered out.

Step 23

Drain the bacon on a plate lined with paper towel and set it aside.

Step 24

The plantains are done when a knife slides easily into it. You'll also notice they turn golden yellow in color.

Step 25

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.

Step 26

Use a potato masher to mash the mixture together.

Step 27

If you'd like the mixture a little creamier, add in more stock.

Step 28

Then toss in the bacon and mix again. Check for salt, if it needs more, add in some more Adobo.

Step 29

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.