Moroccan Stuffed Turkey


I really adore Moroccan cooking and this wonderful turkey will leave you begging for it every thanks giving holiday and well….. just begging for it hahha

I would love your feedback if you make this amazing stuffed turkey.

Serve this meal with freshly baked Moroccan style bread, some side salads and whatever sides you like really. The sides aren’t going to matter 😉



1 Turkey, weighing approximately 5kgs
2 Large onions, diced
6 Cloves Garlic, crushed
1 generous teaspoon ground ginger
A generous pinch of artificial saffron powder
10 Strands natural saffron threads
1 teaspoon salt
1 Tablespoon sweet paprika
50g Butter
1/2 Small teacup cooking oil
1 Chicken stock cube or the equivalent in stock powder

For the filling

500g Semolina
200g Almonds, boiled and peeled (or buy already done)
150g Seedless red raisins
2 Tablespoons icing sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 generous teaspoon ground cinnamon
1 Chicken stock cube or the equivalent in stock powder
1 Tablespoon butter
1/2 small teacup cooking oil
1/2 small teacup orange blossom water
1/2 small cup water

For the decoration

200g Peeled almonds, toasted in oil
20 Dates, stoned, preferably medjool dates
1 Tablespoon oil



In a bowl, moisten the semolina with the orange blossom water and the water. Add the salt and the oil, stir carefully and steam in the couscous pan for 30 minutes.

Meanwhile grind the 200g almonds and place in a bowl with the raisins, washed and dried. Add pepper, cinnamon and sugar. In a frying pan, blend the chicken stock in butter and add this to the mixture.

After 30 minutes, pour the semolina onto the filling mixture and stir well.

Use this mixture to stuff the turkey, sew up the opening so that the stuffing does not spill out. Tie the turkey’s legs.

Cooking the turkey

In a pressure cooker, lightly fry the onions in oil for around 5 minutes. Meanwhile crush the garlic in a mortar adding the spices.

Spread this mixture over the turkey and place in the pan, on top of the sautéed onions. Add the butter and the stock cube, summer for 2-3 minutes.

Add a litre and a half of water, cover the pan and simmer for around 75 minutes.

Check that the turkey is cooked and remove. Bake in the oven for around 30 minutes. Reduce the sauce. Carefully clean the dates with a dry cloth and spread with the oil.

Serve the turkey on a round tray. Pour sauce around it and decorate with the dates, stuffed with the toasted almonds.

Enjoy !




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s