Instructions: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains in the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine.

This recipe yields enough stuffing for a 3 to 4 pound chicken.

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