Moroccan Sausage Stuffing

Kevin moroccan stuffing Kevin moroccan stuffing

This stuffing is sure to add that extra kick to your Christmas dinner this year.

4 people 30 minutes 10 minutes


  • 1 tsp Chilli Powder
  • 2 - Clementines or tangerines, skins on
  • 1 - Onion chopped
  • 1 pinch Pepper
  • 2 tbsp Ras El Hanout or allspice, optional
  • 1 pinch Salt
  • 200 g Sausage Meat
  • 100 g SuperValu Fresh Breadcrumbs
  • 2 tbsp SuperValu Fresh Coriander chopped
  • 50 g SuperValu Goodness Walnuts chopped
  • 2 tbsp SuperValu Tomato Purée


  1. Put the tangerines or clementines in a saucepan. Cover with cold water and bring to the boil, then reduce the heat and simmer for 20 minutes. Remove from the water and allow to cool, then chop into chunky pieces and transfer to a large bowl.
  2. Add the sausage meat, breadcrumbs, walnuts, onion, coriander, ras el hanout, tomato purée and chilli powder and combine thoroughly. Season with salt and pepper and set aside until needed.
  3. If you’re cooking the stuffing separate from the turkey, put it on a piece of tin foil and roll it up like a sausage. Cook in an oven preheated to 180°C/gas mark 4 for 30 to 40 minutes, until cooked through.
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