Chunks of hard salami add a salty-tangy edge and toothsome texture to Puerto Rican mofongo dressing. Serve this savory stuffing along with turkey and the rest of your Thanksgiving spread.
Preheat oven to 375 degrees F.
Pour canola oil into a large saucepan to a depth of 1/2 inch. Heat over medium-high heat to 350 degrees F (use a candy thermometer to check the temperature). Fry plantain slices in batches until tender, 5 to 7 minutes per batch; remove to a paper-towel-lined sheet pan. Return the oil to 350 degrees F between batches.
Heat olive oil in a large cast-iron skillet over medium-high heat. Add salami and fry until crispy, golden and softened, 4 to 6 minutes. Remove from heat and reserve the salami and the oil.
Combine the fried plantains, sofrito, pepper and salt in a large bowl and mash with a potato masher until combined but still chunky, adding water just as needed soften the mixture--it should not be liquidy. (The amount of water needed will vary depending on how ripe the plaintains are--firmer, greener plaintains will need more water.) Fold in the salami and the oil from the skillet until thoroughly combined. Add more water, if needed, until the mixture is moist but still somewhat stiff. Transfer the mixture to the skillet; bake until the top is just starting to brown, 12 to 15 minutes.
Puerto Rican Sofrito
2 fruit, 1 1/2 fat, 1 high-fat protein