Moroccan Stuffing Recipes

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MOROCCAN MERGUEZ STUFFING



Moroccan Merguez Stuffing image

Provided by Food Network

Categories     side-dish

Time P1DT2h10m

Yield 12 servings

Number Of Ingredients 30

1 pound ground lamb
1/4 cup harissa
1 teaspoon grated fresh ginger
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon sumac
1/2 teaspoon ground turmeric
3 large cloves garlic, grated
Olive oil, for greasing pan
1 large boule (rustic white bread), cut into 1-inch cubes and dried out overnight (about 10 cups)
1 medium sweet potato, peeled and cut into 3/4-inch dice (about 2 1/2 cups)
1 large onion, chopped
2 large red bell peppers, cut into 3/4-inch dice (about 2 cups)
6 large cloves garlic, minced
1 cup chopped walnuts, optional
3 large eggs
1 quart turkey stock
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne, optional
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 to 4 tablespoons harissa
1/2 cup chopped fresh parsley

Steps:

  • For the sausage: Place the lamb, harissa, ginger, coriander, salt, cinnamon, pepper, sumac, turmeric and garlic in the bowl of a stand mixer. Mix on medium speed for 2 minutes, then turn out onto a sheet of plastic wrap and form into a small, dense log. Wrap well and refrigerate for at least 24 or up to 72 hours.
  • For the stuffing: Preheat the oven to 400 degrees F. Grease a large casserole dish (such as a 9-by-13-inch or equivalent oval) with olive oil; set aside. Put the bread cubes in a very large bowl.
  • Place a large saute pan over high heat. Break the sausage meat into marble-sized pieces and brown on all sides in batches; remove and add to the bowl, letting the bread soak up any grease.
  • Once all the sausage is browned, reduce heat to medium-high (do not drain the grease from the pan). Add the sweet potatoes and cook, stirring occasionally, until they begin to brown, 4 minutes. Add the onions and peppers and continue to cook, stirring occasionally, another 4 minutes, then add garlic and walnuts, if using, and cook until fragrant, about 3 minutes. Pour the vegetables on top of the bread and sausage.
  • Whisk the eggs and turkey stock together in a large bowl, then add the turmeric, coriander, paprika, salt, cayenne, if using, cinnamon, cumin, ginger, black pepper and 2 tablespoons of harissa. Pour half evenly over the stuffing mixture and toss well; when all the liquid has been absorbed, add the chopped parsley and remaining stock and continue tossing until well combined. Taste for seasoning, adding more harissa and spices as you'd like.
  • Pour the stuffing into the prepared casserole dish, spreading out evenly, then cover with aluminum foil and bake for 40 minutes. Remove the foil and bake until brown on top, an additional 10 minutes. Allow to rest for 10 minutes, then serve warm.

MOROCCAN-STYLE STUFFED ACORN SQUASH



Moroccan-Style Stuffed Acorn Squash image

Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

Provided by TRUCKERDOO

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 13

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
½ cup raisins
1 ½ tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
  • Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g

MOROCCAN STUFFING



Moroccan Stuffing image

Since Morocco is only a few miles from Spain, some of its cuisine is heavily influenced by their tastes. This makes a unique side dish that is packed with those wonderful flavors! This recipe is actually for dressing, but can easily be stuffed into the meat of your choice. It reheats very well in the microwave.

Provided by JackieOhNo

Categories     Nuts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 cup chopped onion
1 cup chopped mushroom
1/3 cup blanched slivered almond
1/2 cup seedless golden raisin
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) package herb-seasoned stuffing cubes

Steps:

  • Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium-high heat; add the onion, mushrooms, almonds, raisins, salt and ginger. Saute for 6 to 8 minutes until the onion and mushrooms are tender.
  • Add the chicken broth and bring to a boil. Remove from the heat and add the stuffing cubes; mix well.
  • Place into a 1-quart baking dish that has been coated with nonstick vegetable spray; cover, and bake for 30 minutes until the center is firm.

Nutrition Facts : Calories 315.1, Fat 12.8, SaturatedFat 1.7, Cholesterol 0.4, Sodium 956.1, Carbohydrate 43.2, Fiber 3.1, Sugar 12.2, Protein 8.4

TOMATOES WITH MOROCCAN-STYLE FISH STUFFING



Tomatoes with Moroccan-Style Fish Stuffing image

Categories     Fish     Tomato     Side     Wheat/Gluten-Free     Lemon     Summer     Brine     Gourmet     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

four 1/2-pound tomatoes
4 tablespoons olive oil, or to taste
1 pound scrod fillet or other firm-fleshed white fish fillet
2 tablespoons dry white wine
2 tablespoons finely chopped peel from quick preserved lemons
For quick preserved lemons:
6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths
6 tablespoons coarse salt
about 1 cup fresh lemon juice
1 tablespoon brine from quick preserved lemons
2 tablespoons minced fresh coriander
2 teaspoons fresh lemon juice, or to taste

Steps:

  • Cut off the top third of each tomato, scoop out the seeds and pulp with a grapefruit knife, leaving 1/3-inch-thick shells, and reserve the tops and pulp for another use. Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain for 30 minutes.
  • In a non-stick skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the scrod for 1 minute on each side. Add the wine to the skillet and cook the fish, covered, over moderately low heat for 3 to 6 minutes, or until it just flakes. Remove the skillet from the heat and let the fish cool. Flake the fish into a bowl and stir in the preserved lemon peel and brine, the coriander, the lemon juice, and 2 tablespoons of the remaining oil. Divide the mixture among the tomato shells and drizzle it with the remaining 1 tablespoon oil.
  • To make quick preserved lemons:
  • In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.

MOROCCAN ROASTED TURKEY STUFFED WITH COUSCOUS



Moroccan Roasted Turkey Stuffed With Couscous image

Make and share this Moroccan Roasted Turkey Stuffed With Couscous recipe from Food.com.

Provided by FDADELKARIM

Categories     Whole Turkey

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup instant couscous, uncooked
1 1/4 cups boiling water
1/4 teaspoon salt
1/2 cup golden raisins or 1/2 cup currants
1/4 cup blanched slivered almond
1/4 cup almond meal (2oz almonds, pulverized)
1/2 preserved lemon, rind only, rinsed & sliced
1/2 teaspoon cinnamon
1/4 cup unsalted butter
1/4 cup powdered sugar
1 (6 -7 lb) whole turkey
1 pinch pulverized saffron
2 teaspoons ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/3 cup olive oil
1 large onion, grated
1/2 teaspoon salt
3/4 cup sweet unsalted butter
1 cup honey

Steps:

  • Mix the boiling water, salt & couscous in a large bowl. Then stir in the raisins and almonds, cover & let steam for ten minutes. Fluff with fork to separate the grains.
  • Stir in the almond meal, butter, cinnamon, sugar & lemon pieces. Taste for seasoning and adjust according to your tastes. Set aside to cool.
  • Mix the saffron and Ras el Hanout with olive oil and rub all over the turkey. Stuff the turkey at both ends with the couscous, packing it loosely.
  • Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side down in a roasting pan. Add 3-4 Cups water, onion, and salt and 1/2 cup butter to the pan. Cover with foil and cook on 325 for an hour.
  • At the end of the first hour of braising, turn the turkey over, then add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 more hours).
  • Transfer the turkey to a serving platter and remove the string. Pour the juice from the pan into a medium pot.
  • Simmer the juice over medium heat until the liquid in the pot has evaporated and the honey begins to caramelize.
  • Then stir in last of the butter into the honey mixture to make a rich, thick sauce. Pour over the turkey and serve immediately.

Nutrition Facts : Calories 1313.6, Fat 74.6, SaturatedFat 29, Cholesterol 307.1, Sodium 521.1, Carbohydrate 88.2, Fiber 3.6, Sugar 60, Protein 74.8

MOROCCAN STUFFED CHICKEN



Moroccan stuffed chicken image

Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

50g couscous
1 tsp Ras el Hanout spice mix
8 ready-to-eat dried apricots , chopped
2 tbsp pine nut
small bunch flat-leaf parsley , chopped
4 large skinless chicken breast fillets
2 tbsp olive oil

Steps:

  • Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
  • Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.

Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.26 milligram of sodium

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