This sweet and spicy Moroccan stuffing offers a gluten-free twist on the classic Thanksgiving side dish.
My family had a running joke on my mother, who used to find a new stuffing recipe every year for Thanksgiving. You see, my siblings and I all prefer traditional stuffing. My mother, however, loved to play in the kitchen and come up with something new and unexpected for just one dish. For her, on Thanksgiving, that was the stuffing. This came to an end when, one year, she decided on a recipe that included nuts, seeds, and raisins—items we all believed did not belong in a stuffing. She was no longer allowed to play around with the traditional side, and from then on, we’ve had classic, traditional stuffing.
So when I found this recipe, I laughed to myself. My mother has since passed, and I miss her extra around holidays. While I still serve traditional stuffing, I also like to include a random recipe as a nod to her. This year, I tried this Moroccan-inspired stuffing, featuring sweet, tender apples, chewy golden raisins (yes, raisins), apricots, and the savory, warm flavors of cumin, cinnamon, and paprika, to name a few. It’s topped with a perfect pistachio crunch, making this a contender for the new stuffing side after all.
This is a gluten-free recipe, and we’ve used a cinnamon raisin bread as the gluten-free bread of choice. You can always sub it out for your favorite gluten-free bread, cinnamon raisin or not. It does add a lovely, sweet balance to the more savory flavors of the spices used in this recipe.
Is This Moroccan Simple Gluten-Free Stuffing Healthy?
This recipe gets its flavor from spices, dried fruits, and cinnamon raisin gluten-free bread. There’s also chicken broth (we’ve used a reduced-sodium one in order to cut the salt content) and a touch of olive oil, which adds healthy fats. This dish has fiber, antioxidants, and vitamins and minerals. It’s a healthy addition to your Thanksgiving table, or any time you’re craving a more sweet and savory side dish.
To make this dish suitable for vegans/vegetarians, simply omit the chicken broth and use vegetable broth instead. If you’re allergic to nuts, use sunflower seeds or pepitas instead.
How Is This A Moroccan-Inspired Recipe?
Morocco is renowned for its flavorful, diverse cuisine. Its foods often include a vibrant mixture of spices, such as cumin, cinnamon, ginger, paprika, saffron, and turmeric. Cayenne pepper often lends its spice to dishes, too. There’s much to love about North African cuisine, and Morocco’s rich, flavorful food really showcases that.
This gluten-free stuffing may not be traditionally Moroccan, but it is inspired by the use of spices in this recipe. The sweetness of the dried fruit as well as the addition of apple juice and cinnamon all make for a warm, savory-sweet dish that’s reminiscent of a more traditional Moroccan couscous dish. Instead of couscous here, we’re using cubes of gluten-free bread. Everything else? Well, that’s purely inspired by this colorful, beautiful, ancient country.
How Do I Store Leftovers?
Once the stuffing has completely cooled, store any leftovers in an airtight container in the fridge. It will keep for 3 to 4 days. The stuffing can also be frozen in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Serving Suggestions
This recipe is a wonderful addition to your traditional Thanksgiving dishes. It shouldn’t just be reserved for turkey day, however. This stuffing is a wonderful complement to savory Air-Fryer Chicken Breast, as a side to Air-Fryer Steak Bites, or alongside Baked Honey Cajun Salmon.
Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 vidalia onion diced (I use my food processor)
- 3 cups apple diced (about 2 large apples, I like Fuji)
- 1 tablespoon fresh ginger minced
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1 loaf of gluten-free cinnamon raisin bread cut into 1-inch cubes
- 1 1/4 teaspoon sea salt
- 1/2 cup cilantro roughly chopped and tightly packed
- 1/2 cup dried apricots diced
- 1/2 cup golden raisins
- 1 cup reduced-sodium chicken broth
- 2/3 cup pure apple juice
- 1/3 cup roasted salted pistachios roughly chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a large casserole dish.
- In a large frying pan, heat the oil on medium-high heat.
- Add in the onion and cook until soft and golden brown, about 3-4 minutes.
- Add in the apple, ginger, cinnamon, cumin, paprika, and allspice, and cook just until the apple begins to soften, about 2 minutes.
- Add the cooked apple mixture into a very large bowl. Add in the bread cubes, salt, cilantro, apricots, and golden raisins. Toss until evenly mixed.
- Add in the chicken broth and apple juice and gently mix (using your hands is the easiest) until the bread has absorbed the moisture.
- Bake until the bread is cooked and the top is golden brown and slightly crispy, about 45-50 minutes.
- Sprinkle with pistachios and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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