my table

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.

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