Moroccan Holiday Almond Stuffing (Gluten-Free)
The more places I visit the more I realize that all kinds of people like to stuff their birds for their holidays. One study suggests that it’s due to a subconscious need humans have to fill gaps in their lives. Another one says it has something to do with a desire to dominate other species. I know it kind of makes sense but before we go too far with this, I’ll stop the madness and say there are no such studies. I made them both up. But really…, I’m wondering why people everywhere like to stuff birds. It’s been keeping me cogitating a lot lately.
Morocco is no exception to this delicious bird stuffing mania. I posted a couscous stuffing for last year’s holidays. This year’s is just as delicious and works beautifully for stuffing poultry as well as whole fish or fish roulades. It is nutty, garlicky and herbed, all at the same time! Even though I’m celebrating Thanksgiving away from home this year, I made this to eat alongside chicken for dinner.
MOROCCAN HOLIDAY ALMOND STUFFING RECIPE
Yield: 4 servings
Prep Time: 5 min
Cook Time: 5 min
This recipe yields two cups of stuffing. If you're stuffing a large bird, you may need to double or triple the amount of ingredients.
Ingredients:
1 small shallot, grated
1 medium garlic clove, grated or pressed
12 sprigs parsley, finely minced
1 tablespoon olive oil
1/4 teaspoon ground nutmeg
Sea salt and ground pepper, to taste
½ cup dry white wine
2 cups almond mealDirections:
In a medium saucepan, sauté the shallot, garlic and parsley in olive oil over medium heat, 3 to 4 minutes. Season with nutmeg, salt and pepper. Deglaze the pan with the wine and let it cook a few minutes until it starts sizzling. Remove from the heat and stir in the almond meal.
Stuff your bird.
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Dzoli — 11/16/2011 @ 8:54 pm
Interesting idea with almonds n rice:)
p.s. I am having Giveaway over at my blog till 23rd November.Everyone si welcome;)
cocinamarroqui — 11/17/2011 @ 5:15 am
A good option in this case fusion of cuisines. Okay, I really enjoyed your fill. Regards
Susan — 11/17/2011 @ 7:00 am
This looks so nice and tasty. I like the idea of not using dried bread crumbs. This will have to be on a to do list. Enjoy your Thanksgiving.
Monique — 11/17/2011 @ 7:26 am
That looks so interesting Nisrine..Sounds delicious!
Nuts about food — 11/17/2011 @ 9:41 am
Thank you, it is nice to see a stuffing recipe that is so different. It sounds like it has a very delicate flavor. I like your suggestion of stuffing fish with it.
Magic of Spice — 11/17/2011 @ 5:12 pm
What a beautiful stuffing! I do not eat meat so I always try to prepare sides and stuffing that I can have too :) Great recipe!
Russell at Chasing Delicious — 11/17/2011 @ 6:50 pm
That shot is gorgeous!! I am also loving this recipe. Scrumptious!
Yasmeen @ Wandering Spice — 11/17/2011 @ 8:09 pm
Fantastic idea – perfect for my sister in law this year. And everybody, actually – it looks beautiful and I’m loving the flavor combination.
Laureen @ Fox in the Kitchen — 11/18/2011 @ 12:28 am
Hi Nisrine,
Thought I would pop on over to visit you here. I love the idea of an Almond stuffing! I’m gluten intolerant, so I can’t have traditional bread stuffing or couscous but I love almonds. I’m adding your recipe to my Must-Make List http://wp.me/P1OnhQ-2h
Laureen
Richa@HobbyandMore — 11/20/2011 @ 9:07 pm
i love this idea.. the almonds probably add a nice flavor to this simple and flavorful stuffing.
Etty — 11/21/2011 @ 11:30 am
My grandmother used to stuff her chicken this way.. Friday night dinners. only she also DEBONED the bird and scliced the stiuffed bird. it looked so pretty on the shabbat table. :)
Heba @ midEATS — 12/09/2011 @ 3:37 pm
Love, love, love! I am so trying this for Christmas :) Thanks!