Moroccan Stuffing
"Since Morocco is only a few miles from Spain, some of its cuisine is heavily influenced by their tastes. This makes a unique side dish that is packed with those wonderful flavors! This recipe is actually for dressing, but can easily be stuffed into the meat of your choice. It reheats very well in the microwave."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped mushroom
- 1⁄3 cup blanched slivered almond
- 1⁄2 cup seedless golden raisin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1 (14 1/2 ounce) can chicken broth
- 1 (8 ounce) package herb-seasoned stuffing cubes
directions
- Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium-high heat; add the onion, mushrooms, almonds, raisins, salt and ginger. Saute for 6 to 8 minutes until the onion and mushrooms are tender.
- Add the chicken broth and bring to a boil. Remove from the heat and add the stuffing cubes; mix well.
- Place into a 1-quart baking dish that has been coated with nonstick vegetable spray; cover, and bake for 30 minutes until the center is firm.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
