Recipe: Pavoch n (Turkey Puerto Rican Style) Stuffed with Mofongo

Pavoch n Stuffed with Mofongo

12 lb. turkey
1 tsp. of adobo (you can use Adobo Goya)
black pepper and garlic
minced garlic to your taste
1 tsp. of oregano
vegetable corn oil

Make a mixture with the adobo, black pepper, minced garlic and oregano.

Marinate the turkey, (yes you turkey) both inside and out with the mixture a day ahead of cooking it, so the flavors can mix. Keep in the refrigerator until cooking time. DO NOT STUFF UNTIL THE DAY OF COOKING.

The day you are going to cook the turkey, start by warming the oven to 325 F.

Stuff the turkey (with the Mofongo recipe that follows), and place it on a baking dish lined with aluminum foil.

Rub some vegetable oil all over the turkey, but do not drench it. Cover the turkey well with aluminum foil and place in the warmed oven.

Cook the turkey as per weight shown below:

If you are a turkey that weights 4 to 6 pounds, cook 3-3 3/4 hrs.
If you are a turkey that weights 6 to 8 pounds, cook 3 3/4 - 4 1/2 hrs.
If you are a turkey that weights 8 to 12 pounds, cook 4-5 hours

These hours are approximate because everyone's oven is different. Check the turkey according to the tables above but you might need to cook it a little longer. If it is not done, cook it about 15 more minutes and check again.

FOR MOFONGO STUFFING:
Mofongo

1/4 lb. of pork cracklings in pieces (Chicharron Volao or Lays Pork Cracklings) which should be 1 cup when broken in pieces
3 large green plantains
1/2 c. chicken broth (or beef)
3 minced garlic cloves
1 tsp. salt or adobo
vegetable oil

Peel the plantains and cut them into 10-12 little wheels each.

Soak them in salted water for approximately 15 minutes.

Drain the plantains and place them on a paper towel before you fry them to prevent them from splaterring when frying.

Fry the plantains on medium heat but do not overcook them.
(Usually they are ready when they start turning yellow).

Drain on paper towel and once they have drained, mash them in the pil n (mortar and pestle).

Add to the pil n about 2 tbsp. of cracklings and mix well until all the bananas and cracklings are used. (You might need to transfer some to a deep bowl and mix all well after.)

Pour 1/2 tbsp. at a time of broth to the mix and stir well (1 tsp. for mofongo) until you have used all up. The broth keeps the stuffing soft and smooth.

Taste the mix and see if it needs any salt.

Add 1/4 tsp. of minced garlic to the mix and mix well.

Take the mix out and form into balls of Mofongo or form a ball sufficient to stuff the Turkey or chicken.

The Mofongo can be added to any soup or it can be eaten alone with sauce on the side. It is also good for stuffing a Turkey or a big chicken.

Tips for the Mofongo:
For those of you who are concerned about the sodium, omit the salt and add Mrs. Dash in any flavor you wish.

Tips for the Turkey:
MAKE SURE YOU COVER THE TURKEY WELL EVERYTIME YOU CHECK IT SO IT WON'T DRY OUT.

You can substitute the turkey for a big chicken or Capon.

For every pound of turkey or chicken, use 1 tsp. of adobo.

If you are going to stuff the turkey or chicken, do not stuff it until you are ready to cook it.

When thawing the turkey (chicken), place it in the warmest part of the refrigerator. A large turkey takes approximately 2 days to thaw out in the refrigerator but depends on the weight.

recipe adapted from Source: ricanrecipes.com