Merguez, Walnut & Raisin Stuffing

Ingredients

• 300 gMerguez sausages, casings removed and crumbled
• 500 gCrusty bread, cut into 1-inch cubes
• 150 gToasted walnuts, chopped
• 150 gRaisins or dried apricots
• 1Large onion, diced
• 3Garlic cloves, minced
• 3 tbspOlive oil or butter
• 200 gFresh parsley, chopped
• 100 tbspFresh cilantro, chopped
• 1 tspGround cumin
• 0.5 tspSweet paprika
• 0.5 tspGround cinnamon
• 500 mlChicken or vegetable broth
• 2Large eggs, beaten
• 1 tspSalt
• 0.5 tspBlack pepper

Instructions

1. 1

   Cook merguez: Preheat oven to 180°C (350°F). Heat olive oil or butter in a large skillet over medium-high heat. Cook merguez sausages (casings removed and crumbled), breaking it into small pieces, for 5–7 minutes until browned. Remove and set aside.

2. 2

   Sauté aromatics and spices: In the same skillet, add diced onion and cook until softened, about 5 minutes. Add minced garlic, ground cumin, sweet paprika, and ground cinnamon. Cook until fragrant, about 1 minute.

3. 3

   Combine ingredients: In a large bowl, combine crusty bread (cut into 1-inch cubes), chopped toasted walnuts, raisins or dried apricots, chopped fresh parsley, chopped fresh cilantro, the cooked merguez, and the sautéed vegetables.

4. 4

   Add liquid and egg: Whisk together chicken or vegetable broth and beaten large eggs. Pour over the bread mixture. Add salt and black pepper. Toss gently until the bread is moist but not soggy.

5. 5

   Bake: Transfer to a buttered baking dish. Cover with foil and bake for 25–30 minutes until heated through. Remove foil and bake for another 10 minutes until the top is golden.

6. 6

   Rest and serve: Let rest for 5 minutes before serving.