MOROCCAN STUFFING
Provided by Marcel Vigneron
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Butter a 9-by-13-inch baking dish. Heat 2 sticks butter in a large skillet over medium-high heat. Add the onion, shallots and celery and cook, stirring occasionally, until soft, about 8 minutes.
- Transfer the onion mixture to a large bowl. Add the pine nuts, raisins, pomegranate seeds, bread cubes and ras el hanout and mix with a wooden spoon. Combine the turkey broth and poultry seasoning in another bowl. In a third bowl, whisk the eggs with 1/2 teaspoon salt.
- Add the turkey broth mixture and the egg mixture to the bowl with the bread cubes and toss to combine. Transfer to the prepared baking dish, cover with foil and bake until slightly set, 35 to 45 minutes. Remove the foil and continue baking until the top is browned, about 5 more minutes. Sprinkle with the chives, lemon zest and lemon juice.
JEANIE'S SCOTTISH STUFFING
Provided by Food Network
Number Of Ingredients 4
Steps:
- Mix well, stuff bird, and line roasting pan if desired.
MERGUEZ AND BUTTERNUT TAGINE
Spicy North African sausage and butternut squash star in this tomato-based stew served over couscous. It's typically made in an earthenware pot, but any heavy-bottomed pot you have at the ready will produce a similar result.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Wrap the sausage in a coil and place 2 skewers through the sausage to form an X. Heat the oil in a heavy pot over medium-high heat until hot. Brown the sausage, about 3 minutes per side, then transfer the sausage to a plate and remove the skewers.
- Add the onions and garlic to the pot and cook, stirring occasionally, until golden, about 8 minutes. Cut the squash into chunks and add to the pot along with the carrots, tomatoes with juice, apricots, 1 cup water, cumin, cinnamon, and some salt and pepper. Add the sausage back to the pot and cover. Cook until the vegetables are tender, about 25 minutes. Stir in the parsley and serve over couscous.
MERGUEZ BEANPOT
A hearty comforting one-pot soup packed with sausages and beans, ideal for cooler days
Provided by Mary Cadogan
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened. Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.
- Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls with tortillas.
Nutrition Facts : Calories 658 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 4.8 milligram of sodium
SPICY MERGUEZ & COUSCOUS POT
Pack up this spicy sausage stew as part of a hearty lunch - simply heat in the microwave for a filling midday meal
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a pan. Squeeze the sausagemeat from the skins and shape into 8 meatballs. Add them to the pan and sizzle on a medium-high heat for 5-10 mins, rolling around the pan, until they are cooked. Set aside.
- Drain the fat from the pan, leaving 1 tbsp behind. Reduce the heat and add the lemon, onion, chilli and pepper. Stir for 5 mins. Add the ras el hanout and stir for 1 min more.
- Add the tomatoes and 300ml water, and crumble in the stock cube. Return the meatballs to the pan and simmer, covered with a lid, for 10-15 mins, until the sauce is rich and the veg are tender. Season and stir in the coriander. Transfer to 2 microwavable containers with tight-fitting lids, and chill until you're ready to eat. Weigh 50g couscous into 2 sandwich bags to take to work too.
- When you're ready to eat, add the couscous to the cold sauce. Stir well and microwave for 3 mins, until the couscous is cooked through.
Nutrition Facts : Calories 552 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 3.9 milligram of sodium
HOMEMADE MERGUEZ
Provided by Melissa Clark
Categories dinner, main course
Time 15m
Yield About 1 pound of sausages
Number Of Ingredients 11
Steps:
- In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
- In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
- Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams
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