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Chicharron Thanksgiving Stuffing Recipe
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5 from 2 votes

Cuban Thanksgiving Stuffing Recipe

Latin infused American thanksgiving stuffing.
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course: Side Dish
Cuisine: American, latin
Servings: 8
Calories: 745kcal
Author: Cari


  • 9x13 casserole dish
  • large mixing bowls


  • 1 lbs of cooked chicharron chopped
  • 1 large sweet plantain chopped
  • 1 cup of rendered pork fat
  • 1 Pound day-old Cuban bread diced into ½-inch cubes and dried
  • 1 large yellow onion diced small
  • 1 cup celery diced small
  • ½ cup of Cuban mojo
  • ¼ teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 1 cup low-sodium chicken broth
  • 2 large eggs


  • Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally for 45 minutes. Once out of the oven, allow them to cool and place in a large bowl.
  • Preheat oven to 350F and spray a 9x13 inch pan with cooking spray; set aside.
  • Fry your peeled and chopped sweet plantains in a medium skillet with about ¼ cup of corn oil over medium heat. Be sure to not burn them and turn them occasionally. Use a slotted spoon and remove from heat. Place your cooked sweet plantains on a paper towel to drain out excess oil and set aside.
  • 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 and are just beginning to lightly brown, about 10 minutes. Stir frequently.
  • 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 gently fold ingredients 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, or until top is as lightly golden browned as desired. Serve immediately.



  • To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
  • If you need to keep the homemade stuffing warm before serving it, loosely cover it with foil and stick it in a 200F oven. 
  • This stuffing can be stored in an airtight container for up to 5 days in the refrigerator. I do not recomend freezing this recipe.
  • Add salt to taste


Serving: 0.5cup | Calories: 745kcal | Carbohydrates: 41g | Protein: 14g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 418mg | Potassium: 386mg | Fiber: 2g | Sugar: 6g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg