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 1/4 cup serving is only 2 Points!
Plantain & Chorizo Stuffing
Serving Size: 1/4 Cup, WW+2 Pts, Cal: 68.6, Fat: 4.3g, Carbs: 7.6g, Fiber: .5g, Protein: 2.1g, Sugar: 3.3g, Sodium: 256.9mg
- 3 Green Plantains
- 2 Premio Chorizos
- 5 Garlic Cloves (crushed)
- 1/4 Cup Olive oil
- 3.5 Cups Chicken Stock
- 1/4 tsp Salt
- 1 egg
Peel and steam Plantains for apron 40 minutes or until tender. let cool.
Preheat oven to 375 degrees
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)
In a large boil, using your fingers break the plantains into small pieces. Add all of the other ingredients. Chorizo, oil, and chicken stock. Beat egg and blend all of the ingredients. 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. No browning necessary cause you don't want to dry it out.