Cuban Thanksgiving stuffing


– Fry your peeled and chopped sweet plantains in a medium skillet with about ¼ cup of corn oil  – In a smaller bowl, mix the mojo, salt, pepper, eggs, chicken broth, and toss well to combine; set aside. – To a large skillet, add your rendered pork fat, onions and celery at medium heat. Cook until softened – Transfer vegetables with pork renderings, chopped chicharron and fried sweet plantains to the bowl with bread. Gently mix ingredients. – Pour half of your broth mojo mixture and fold til combined. Add the remaining broth mixtures and fold again. – Pour mixture into prepared 9x13 casserole dish then cover with foil and bake for 40 minutes. – Uncover and bake for an additional 40 minutes.