The only thing I buy already made is the Tofurkey and the yummy mushroom gravy but everything else is from scratch. One thing I discovered several years ago was this mofongo stuffing or green plantain stuffing. It was a huge hit for us at home. I hope you like it. This is my own vegan version.
Vegetable oil for frying
1 lb. tempeh bacon (chopped into small pieces)
6 cloves garlic (chopped)
3 sweet chili peppers (seeded and finely chopped)
1 small onion (finely chopped)
1/3 cup olive oil
1/3 cup vegetable broth
1. Heat the oil for frying to 375 degrees.
2. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
3. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
4. Remove the plantain slices with a slotted spoon and drain on paper towels.
Tip: Maintain the oil’s temperature.
5. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
6. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
7. Remove the slices with a slotted spoon and drain on paper towels.
8. In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated.
9. Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer.
Serves: 12 people (if you can control yourself)