Nov 25, 2013

Lite Plantain & Chorizo Stuffing




Gluten free can be really boring! Spice it up with this insane plantain stuffing! Make it with my  Pavochon Turkey to impress any audience.  In Puerto Rico this is the traditional stuffing that is made with a Pavochon but it is usually double fried and very high in fat.  Here is my lightened up version and my taste buds could not tell the difference between this and and the original.  Instead of frying the plantains I steamed them.




You could probably boil them and get similar results. The Plantains suck up a lot of the stock, and you want the stuffing to be moist. If it seems dry just add more stock. This stuffing is really easy to make and not a lot of ingredients.  The best part is that it makes 5 full cups of stuffing and a 1/2 cup serving is only 4 Points!

Plantain & Chorizo Stuffing

Serving Size: 1/2 Cup, (makes 10 servings) Smart Points: 5,  Cal: 125.6,  Fat: 7.2g,  Saturated Fat: 3.7,  Cholesterol: 30g,  Sodium: 561.7, Carbs: 15.2g,  Fiber: 1.1,  Sugar: 6.7g,  Protein: 4.3


Ingredients:

  • 3 Green Plantains
  • 2 Premio Chorizos
  • 5 Garlic Cloves (crushed)
  • 3 Tbsp Extra Virgen Olive Oil 
  • 4 Cups Chicken Stock
  • 1/4 tsp Salt
  • 1 egg

Instructions:

Preheat oven to 375 degrees

Peel and steam Plantains for aprox 40 minutes or until tender (you can also boil the plantains) To boil you must cut both ends of the plantain, slice them down the middle and place in boiling water for about 35 min, then remove the skin.

In a skillet,  saute olive oil and crushed garlic for 1-2 minutes. set aside and let cool

Remove skin from chorizo and sauté with no oil in a separate skillet (use pam) until brown

In a large bowl,  using your fingers break the plantains into small pieces, or cut in small pieces with a knife.

Add all of the other ingredients to the plantain: Chorizo, oil, and chicken stock.

Beat and add egg, For maximum flavor use the the Chicken stock from your cooked turkey.    

Spray an oven safe dish with Pam and bake covered for 20-30 min.


    

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