I think stuffing has to be one of the easiest things to make and I wanted a slight Moroccan taste this year… in a subtle kinda way. Instead of mixing up the cumin, cinnamon sugar etc, I just added some dukkah (north african spice mix of roasted nuts, sesame seeds and spices). It turned out very well with some nice crunchy texture which I love. I added too much salt — you really don’t need to add any.
- about 2 cups bread crumbs
- 1 cup toasted cashew nuts (you could use less) – chopped
- 1/4 cup toasted sesame seeds
- 1 onion finely chopped
- a knob of butter
- 2 garlic cloves
- sage (about 10 leaves)
- parsley (about a handful chopped)
- a few sprigs of thyme
- 3 Tbls dukkah
- 6 pork sausages – meat squeezed out
- 1 egg to bind
- a good few twists of black pepper (salt not necessary)
how to make:
Fry the onion in the butter until light golden and then add all the other ingredients together in a bowl and mix. Proceed to stuffing the turkey.