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.
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 meal
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.